Wednesday, February 3, 2010

Lemony Skillet Chicken

This recipe was called "Lemony Skillet Chicken" but every time I read the title I thought of this:

He he.

Lemony Skillet Chicken

1 T. olive oil
2 T. butter, divided
4 boneless, skinless chicken breasts
2 T. all-purpose flour
2/3 C. chicken broth (I used my powdered chicken buillion 2/3 tsp. and 2/3 C water)
3 T. lemon juice
1/2 t. salt
1 t. dried chives

Heat oil and one tablespoon butter in a skillet over medium heat. Coat chicken in flour and add to skillet. Saute for about 6 minutes on each side, turning once, until chicken juices run clear. Remove chicken from skillet; keep warm. Add broth, lemon juice, salt, and chives to skillet and bring to a boil. Remove from heat; stir in remaining butter. Return chicken to skillet and spoon sauce over chicken, turning to coat. Serves 4.

We ate this over rice, but it seemed like it needed a little more sauce. I haven't tried making more sauce and the proportions yet. So, if you figure it out before I do, let me know!

Oh...and I got this out of my Gooseberry Patch Fast Fix Meals cookbook.

It really didn't take that long to make. In fact, it probably took less time than saying Lemony Snicket Likes Lemony Skillet Chicken 10 times fast.

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