Ingredients
2
2 servings
- •2 skinless, boneless chicken breast halves
- •1 cup all-purpose flour
- •1 teaspoon onion powder
- •½ teaspoon ground paprika
- •½ teaspoon ground black pepper
- •1 egg, beaten
- •1 tablespoon unsalted butter
- •¾ cup Swanson® Unsalted Chicken Broth, divided
- •2 tablespoons lemon juice
- •2 tablespoons cornstarch
- •¼ teaspoon dried dill weed (Optional)
Instructions
- Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.
- Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total.
- Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.
- Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.
Nutritional Facts
Per 2 servings
- Calories: 476
- Carbohydrate: 58g
- Fat: 11g
- Fiber: 2g
- Protein: 33g
- Sugar: 1g
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