Thursday, January 3, 2013

At Home: Lemon Chicken

For our first anniversary, I put together some family recipes for Keith as a keepsake for generations to come.  One section highlights our family's version of classic American dishes. They are so yummy and delicious and really easy to make. It's our main "go-to" dishes for family gatherings, Sunday night dinners or any time we need a little comfort food.  Keith's mother, Bernice, makes a delicious Lemon Chicken that I often crave.  I asked her to make it last time we visited to feature on What Micky Eats...At Home.

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!

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