3 Large Boneless Chicken Breasts (Wrap in plastic and pound to about 1/4 to 1/2 inch thickness to speed cooking.
flour on a plate with mixture of italian breadcrumbs if preferred (which I did) about 1/2 cup should do
salt and white pepper to taste
minced garlic or a clove of minced garlic…(I used the one in jar with olive oil so I did not have to use additional oil)
2 tbsp minced Italian Parsley
1/4 cup of fresh lemon juice (I only had concentrate and it worked fine)
1/2 thinly sliced lemon (I did not have and came out fine)
2 tbsp of oil in frying pan
1 cup of chicken broth (some people also use white wine)
4 tbsp butter
Bread chicken adding salt and pepper just before breading on both sides Shake off excess flour and place in frying pan to golden each side for about 3-5 minutes depending on thickness. When finished drain excess oil leaving just a slight bit in pan. Cook minced garlic about 20 seconds then pour in chicken broth and lemon slices and bring to a boil. Let cook, stirring occasionally until broth reduces to about 2/3rds cup, about 5-8 minutes. Add the lemon juice. Simmer till sauce is reduced and slightly thickened. Since I used lemon concentrate I had no problem as I added to taste if bitter add a slight bit of sugar. I also added a slight bit of potato starch to help with thickening as hubby was getting really hungry. Drop butter into pan and swirl to incorporate into mixture by tipping pan slightly on side. Add the parsley and add the chicken allow to simmer then serve hot.
I made Garlic Roasted Potatoes to serve with this dish that I made in the Smart Steamer by Tupperware so that they cooked in the microwave while this was cooking…two pan clean up with one plate…simple and easy with leftovers too…
Hope you enjoy…sorry no video…will add next time I make this dish.