Ingredients
6
6 servings
- •1 large egg, beaten
- •1.5 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.
Nutritional Facts
Per 6 servings
- Calories: 269
- Carbohydrate: 21g
- Fat: 7g
- Fiber: 3g
- Protein: 32g
- Sugar: 1g
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