My grandmother’s recipe was for this. A molasses biscuit with coffee is what it is.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 1 large egg, beaten
- 1 ½ medium lemons, juiced, divided
- 1 cup all-purpose flour
- 1 pinch garlic powder
- 1 pinch paprika
- 6 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 (14.5 ounce) can chicken broth
- 6 slices lemon, for garnish
- 2 sprigs fresh parsley, for garnish
Instructions
- Mix together egg and 1/3 of the lemon juice in a shallow dish or bowl. Mix together flour, garlic powder, and paprika in another shallow dish or bowl.
- Dip chicken breasts in egg mixture, then flour mixture to coat.
- Heat butter in a large skillet over medium heat. Add chicken breasts and cook until golden, 2 to 3 minutes per side.
- Mix together broth and remaining lemon juice in a medium bowl; pour over chicken in the skillet. Reduce heat to medium-low and let simmer until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 8 minutes.
- Place chicken on a serving platter. Cover with lemon sauce and garnish with fresh lemon slices and parsley sprigs.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 3 g |
| Sodium | 413 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was perfectly edible, if a bit bland. Didn’t excite or surprise me in any way. Probably wouldn’t try again.
I prefer to keep the chicken crispy by not finishing the chicken covered with broth. I rest the chicken while finishing the sauce and pouring it over the chicken breasts after they are on the plates.
Amazing. I did add extra wine, and minced garlic. Dipped in egg, flour, egg than flour again, put in frig for 5 – 10 mins, then put in hot pan. Coating stated on, my son asked “which restaurant I ordered it from”
Easy to make and tasty
I thought it was a nice light meal I made it with skinless boneless thighs instead of breast. I only made one thigh not all it required but just as good
Very good recipe
Loved it! Served it w fettucine noodles and broccoli, Poured small amount of the sauce over the noodles.
loved it and so did my family
one of our favorites
mediocre recipe…kinda bland (needs more lemon, garlic & some wine), measurements are off (wasn’t enuf egg to cover chicken) & the resulting sauce had the thickness of water.
Just served it with Peas, Corn & Carrots
This recipe is perfect although I sauteed scallions in my lemon butter sauce like my father, a chef, did. The secret to keeping the breading on is to make sure your pan is very hot. I mixed oil and butter and wait till the foam subsides before adding your chicken. I also made my sauce separately in a saucepan and poured it over the chicken after everything was fried. Then I put it in 325° oven for 15 minutes. It was superb!
Wonderful Recipe.. Turned out perfect, i used chicken breast with bone in..
It was easy to prepare, and simply delicious. Mr. Lenny
I prepared this recipe just as described. Absolutely delicious.
I absolutely love this recipe. I think everyone knows though that you put the chicken in the flour first and THEN the egg and then the flour once more. I also cut 3 half breasts lengthwise and this way I didn’t need to pound them at all before cooking Egg does not stick to protein, hence the flour first. I followed everything else to a tee other than using a little more than a pinch of garlic powder and paprika, and added some salt to the flour mixture too. After 8 minutes in the pan of liquid, the chicken came out perfectly cooked. I’m able to cut it with a fork. A very easy recipe.
Easy, fresh lemon taste and pleased the whole family.
very good and refreshing meal for this florida heat. Lemon does the trick
I twisted it up to fit my family’s taste, but this is a great place to start
Yummy!! I’m lazy. This recipe was so easy and delicious
Easy to make. Quick dinner. Moist & delicious. I seasoned the chicken w garlic salt as well.