Serves: 6
Total Calories: 91
Pound chicken to 1/4-inch thick. Mix flour, salt and pepper; pat onto both sides of chicken. Reserve remaining flour mixture.
In large skillet over medium-high heat in margarine, cook 3 chicken pieces at a time until lightly browned on both sides. Remove chicken to a plate. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture; add bouillon, water and juice of half lemon, stirring to loosen bits.
Return chicken to skillet. Thinly slice lemon half and top chicken with slices; cover and simmer 5 minutes.
This Lemony Chicken recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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