Fiscal Responsibility

Lemon Chicken

2 6 oz. chicken breasts, butterflied and pounded thin
1/2 Cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. paprika
2 TB olive oil
2 lemons (one for juice, one for garnish)
1 Cup chicken broth
2 TB finely chopped fresh parsley
2 TB butter

In a wide, shallow bowl, combine the flour, salt, pepper and paprika. Heat a large skillet over medium-high heat. Lightly dredge the chicken in the seasoned flour and shake off the excess. Add the oil to the skillet and sauté the chicken until golden brown, about 4 minutes per side. Remove the chicken to a serving platter. Add the chicken broth and juice of 1 lemon to the skillet and reduce the sauce by half, about 5 minutes. Remove from the heat, stir in the parsley and butter. When the butter has melted, pour the sauce over the chicken, garnish with lemon slices, and serve.

Prep. time: 10 minutes
Cooking time: 15 minutes
Serves: 2

Article:
  Harry Zeeve: Page 1 - Page 2 - Page 3
  David Walker: Page 1 - Page 2
  Alison Acosta Fraser: Page 1 - Page 2 - Page 3
  Belle Sawhill: Page 1 - Page 2 - Page 3
  Chris Swann: Page 1 - Page 2 - Page 3
  Carl Tannenbaum: Page 1 - Page 2 - Page 3

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