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Spring is the time that most folks are trying to trim back the fat, so here is a quick, easy, and light recipe for chicken. Serve it with pasta and a green salad for a complete and satisfying meal.

  • 4 boneless, skinless chicken breast halves
  • 2 TB. flour
  • 1 egg
  • 2 TB. olive oil
  • 2 TB. butter, divided
  • 3/4 tsp. MINCED GARLIC, rehydrated in 1 TB. water
  • 1/2 of a lemon, thinly sliced
  • 3/4 Cup chicken broth
  • 2 TB. lemon juice
  • 11/2 tsp. flour
  • 2 TB. capers, optional

Cut each chicken breast horizontally so that you have two thin pieces of chicken of equal size per breast. On a piece of waxed paper or in a pie plate, mix the 2 TB. flour with the SHALLOT PEPPER SEASONING. In a separate pie plate or shallow bowl, beat the egg. Dredge the chicken in the flour mixture and then dip it in the egg, coating both sides. Set on waxed paper until all the chicken is coated and dipped. In a frying pan large enough to hold all of the chicken, heat the oil over medium high heat until hot. Stir in 1 TB. of butter until melted. Add the chicken and cook for 5 minutes. Turn the chicken, reduce the heat to medium and cook another 8-10 minutes. Transfer to a warm platter. Add the GARLIC and lemon slices to the drippings in the frying pan and cook until golden. In a bowl, whisk the chicken broth, lemon juice, and 11/2 tsp. flour until smooth. Stir into the frying pan. Bring the sauce to a boil and continue cooking for 1 minute. Stir in the capers if using and the 1 TB. of butter. Stir until the butter melts. Remove the lemon slices and arrange them over and between the chicken. Pour the sauce over the chicken and sprinkle with PARSLEY.

Prep. time: 10 minutes
Cooking time: 20 minutes
Serves 4-6

Garlic Minced 2.6 oz. 1/2 cup jar
Shallot Pepper Seasoning 1.6 oz. 1/2 cup jar
Parsley .2 oz. 1/2 cup jar

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