It’s simple to prepare this delicious lemon chicken for a weeknight meal! Lemon juice and Swanson® Unsalted Chicken Broth enhance the flavor of this recipe.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 cup all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon ground paprika
- ½ teaspoon ground black pepper
- 1 egg, beaten
- 1 tablespoon unsalted butter
- ¾ cup Swanson® Unsalted Chicken Broth, divided
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- ¼ teaspoon dried dill weed (Optional)
Instructions
- Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.
- Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total.
- Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.
- Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.
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Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 104 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Very fresh taste as well as easy with ingredients that I had on hand. The second time I made this I zested the lemon and added the zest to the sauce before serving. I will definitely continue to make this as it was a home run with the family!
Not sure what it needs. Definitely less cornstarch at the end. I added a touch of sugar and some salt. It has potential but can’t identify what it needs
my husband was very appreciative of this delicious meal. He said “This is soo good.” at least 5 times during the meal. it made me laugh
Added garlic and lemon pepper Mrs Dash
I used olive oil instead of butter and I used water instead of an egg…the meal still had good flavor but it was soggy my mother-in-law really liked it & thinks using porkchops would b good 2. If I make this again I will try the butter to brown the chicken instead 2 try 2 get it more crispy. Otherwise it was really good. Oh ya, using oil made the chicken cook faster & when it was in simmer mode it cooked it too much. It came out a little dry but not horrible.
With just a couple of changes using almost all the same ingredients, this would be a 5 star recipe. First and foremost of all, this needed salt. Second, the amount of flour was way too much for the amount of chicken called for–maybe just use half a cup. Third, the amount of cornstarch was way too much—maybe just start with 2 teaspoons and add more if needed. The ingredients are good and with just a couple of these changes, I think you’d have a great meal. I hope you will try this! This recipe deserves a chance!