-
Check here for the full archive of recipe collections.More Content Check here for the full archive of recipe collections.More Content Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Content Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Content Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Content Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More Content From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More Content Pick your cut, your seasoning and your cooking method and chow down! Click through for recipes and info.More Content From a can or fresh off the vine, tomatoes are a staunchly dependable staple at every meal. Click through for recipes.More Content Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.More Content Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.More Content
-
Try these Ingredient Substitutions when you're in a bind!More Content Try these Ingredient Substitutions when you're in a bind!More Content Simple solutions for healthier cooking.More Content Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More Content A pinch of this, a dab of that... click here for a printable conversion chart.More Content Keep this posted on your refrigerator for easy reference! More Content Money Saving IdeasMore Content Money saving ideas to bet on.More Content
Recipe from Karen Newman of Buellton, Calif.
Ingredients:
- 4 skinless, boneless chicken breasts (about 1 1/4 lbs.)
- 3 T. flour
- 2 T. butter
- 2 T. olive oil
- 1 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- Cooked rice (your choice)
- Salt and pepper to taste
Directions:
- Pound chicken breasts with meat mallet to a uniform 1/2 in. thickness. Dredge lightly in flour, reserving excess.
- In large frying pan, over medium high heat, melt butter with olive oil until it sizzles. Add chicken breasts and cook 4-5 minutes, turning once, until browned. Transfer chicken to a plate.
- Stir reserved flour into frying pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly.
- Return chicken to pan to heat through. Season to taste with salt and pepper.
- Serve chicken with lemon sauce over rice.
Makes 3 servings.
