| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup flour
- 1 teaspoon Spice Islands Tarragon
- 1 teaspoon Spice Islands Garlic Powder
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Mazola Corn Oil
- 1 can (10.75 ounces) condensed chicken broth
- 1/4 cup lemon juice
- 1 tablespoon sugar
- 1 tablespoon capers, drained
Instructions
- Combine flour, tarragon and garlic powder in small bowl.
- Cut each chicken breast into 3 to 4 strips. Coat chicken with 3 tablespoons of flour mixture.
- Heat oil in large skillet over medium-high heat; cook chicken until no longer pink in the center, turning once.
- Whisk broth into remaining flour mixture until well blended.
- Add broth, lemon juice, sugar and capers to skillet; bring to a boil, stirring until thickened. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 247 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 84 mg |
| Sodium | 576 mg |
Reviews
I kept pretty much to the recipe. Except the picture had pasta and my family loves mashed potatoes. They loved it. A do again. And they thought mash was perfect with the lovely sauce
I was in the mood for Lemon chicken (actually, more for the capers!) and wanted an easy recipe. I didn’t use as much lemon juice – in fact, I bought one lemon, and used as much juice as i could get out of it, and let it soak in the sauce combination for a bit. In the end, I think it all came out pretty tasty, though I think there was a little too much flour since i didn’t make as much chicken. Definitely good if you cut the lemon juice in half 🙂
This was fantastic! I love tarragon and I thought it was a perfect kick to good ol’ Lemon Chicken. I doubled the gravy part by doing 2 cups of broth, then 1/4 cup + 1 Tbl. of Lemon juice and I upped the sugar to 1/4 cup. I think it was the perfect balance for me but play around with it. I felt like the recipe didn’t call for enough sugar to cut the sourness of the lemon but I like things a little sweet myself. I also liked that the recipe had you add the leftover flour to the pan, however, I let that cook a little because that flour has had raw chicken all over it. Other than that, I will never go back to my old Lemon Chicken recipe.
Due to the other comment posted, I backed off just a bit on the lemon juice. Served it with Salmon and chicken. Very pleased.
I made this and my family did not like it. It was to lemonie and we could not eat the noodles, but the chicken was good.