-
Check here for the full archive of recipe collections.More >> Check here for the full archive of recipe collections.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More >>
-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Karen Newman of Buellton, Calif.
Ingredients:
- 4 skinless, boneless chicken breasts (about 1 1/4 lbs.)
- 3 T. flour
- 2 T. butter
- 2 T. olive oil
- 1 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- Cooked rice (your choice)
- Salt and pepper to taste
Directions:
- Pound chicken breasts with meat mallet to a uniform 1/2 in. thickness. Dredge lightly in flour, reserving excess.
- In large frying pan, over medium high heat, melt butter with olive oil until it sizzles. Add chicken breasts and cook 4-5 minutes, turning once, until browned. Transfer chicken to a plate.
- Stir reserved flour into frying pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly.
- Return chicken to pan to heat through. Season to taste with salt and pepper.
- Serve chicken with lemon sauce over rice.
Makes 3 servings.
All content © Copyright 2000 - 2013 WorldNow and WTVM, a Raycom Media Station.
