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| This is mouth watering! More gravy? Double the bouillon and cornstarch. More lemon? Just increase and enjoy. |
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| 4 |
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Halved chicken breasts, skinned and boned |
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| 1 |
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Lemon, juiced |
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| ½ cup |
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Chicken bouillon |
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| 1½ tbs |
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Cornstarch |
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Flour |
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Butter and oil to brown rice |
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Capers |
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| 1 |
Place chicken breasts between plastic wrap and pound to thin. |
| 2 |
Dust lightly with flour and brown in butter and a bit of oil. |
| 3 |
Add lemon juice, cover, and steam for a few minutes. Remove breasts from pan. Keep warm. |
| 4 |
Mix the cornstarch and bouillon together and bring to a boil. |
| 5 |
Return breasts to pan, add capers and heat through. |
| 6 |
Serve with mashed potatoes or rice and a green vegetable. |
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| Cooking Tips |
| Tip: Try Frozen Chicken Tenders. They work best. |
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| Recipe Source |
Author: Helen & Mikey |
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