Baked Lemon Chicken
I found this baked lemon chicken recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it! Dovetailing Tip: Cook extra chicken to have enough to use in Chicken Florentine Casserole on day 3.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 189
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 189
3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 boneless skinless chicken breasts halves (1-1/2 pounds)
2 tablespoons canola oil
1 medium onion, chopped
1 tablespoon butter
1 cup chicken broth
3 tablespoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried thyme
4 lemons slices
2 tablespoons minced fresh parsley
Hot cooked rice, optional
Directions:
In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish.
In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle with parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.
Source: tasteofhome.com
In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle with parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
