- Servings: 4
- 4 boneless, skinless chicken breast halves
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 2 Tablespoons butter or margarine
- 1 cup chicken broth
- 1/4 cup lemon juice
- 1 Tablespoon cornstarch
- 1/4 cup thinly sliced green onions
- Lemon peel (optional)
Place each chicken breast between 2 pieces of plastic wrap.
Pound lightly with the flat side of a meat mallet
Remove plastic wrap.
Combine flour and pepper.
Coat chicken with flour mixture.
In a 12" skillet, cook chicken in hot butter over medium heat for 5 to 6 minutes or until no longer pink, turning once.
Transfer chicken to a serving platter; keep warm.
For sauce, combine chicken broth, lemon juice, and cornstarch; add to skillet.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in green onions.
Serve sauce over chicken.
If desired, garnish with lemon peel.
Makes 4 Servings
Time: 25 minutes