Steph's Mouth-Watering Lemon Chicken
  • 6 boneless chicken breasts (you can use chicken tenderloins as well)
  • 6 Tbl. of flour (approx.)
  • 6 Tbl. of margarine
  • 3 Tbl. of olive oil
  • 3 chicken bouillon cubes
  • 3/4 cup boiling water
  • 6 Tbl. of lemon juice
  1. Pound chicken to 1/4" thick. Coat chicken with flour. Brown chicken in skillet with 4 Tbl of margarine and the 3 Tbl. of Olive Oil, approx. 4 min. on each side. Remove chicken from pan. Salt and pepper chicken and then keep warm. Add bouillon to leftover margarine and oil. Add boiling water and lemon juice. Stir and simmer til bouillon is dissolved. Add 2 Tbl. of margarine. Stir til melted. Add chicken and cook over medium heat til chicken is deglazed and shiny. This will take a while (maybe 5-10 min.) and the sauce will thicken. The longer you let it simmer the more flavor the chicken takes on.
  2. For my tweaks: I use the tenderloins and I pack each skillet full of chicken. I use more lemon the recipe calls for. I just taste the sauce and add more til it is really lemony. I also add more bouillon, usually an extra cube. Just add for the flavor you like. You can also use the leftover sauce if it is still thick and not separated to rice or something.
I hope that title is specific enough for ya! ; )I got this recipe from my grandma and then tweaked it a little bit...I will write out the recipe and then explain the tweaks at the end.