Lemon Chicken
- chicken cutlets or boneless breast, thinly sliced & halved
- 2 lemons
- 1 chicken bouillon
- parsley
- olive oil
- butter
- flour, salt, pepper, paprika, garlic powder
- eggs
- Preheat oven to 385 degrees.
- Mix dry dredge mixture in a bowl.
- Mix the eggs in a separate bowl.
- Put chicken pieces in egg mixture; then in flour mixture, coating lightly.
- On stove top, heat a pan with ½ olive oil & ½ butter.
- When pan is hot, fry coated chicken pieces; brown on each side & squeeze lemon juice on pieces; set aside as they are done.
- When finished with all chicken pieces, add 1 bouillon, ½ cup water, more lemon juice, and parsley to the pan.
- Bring to a boil and simmer, scraping the bottom of the pan with a spatula until bouillon cube has dissolved.
- Put chicken into a baking dish. Top with lemon slices, parsley and some of the liquid mixture; if there's a lot of chicken keep layering.
- Add lemon slices on top; make sure there is not too much liquid.
- Bake in oven for about 15 minutes.
- Serve and enjoy!