8 Boneless skinless chicken breast halves
All-purpose flour, for dredging
Salt and pepper, to taste
1/2 cup Butter or margarine
1 Clove garlic, minced
1/2 cup Fresh lemon juice
1/3 cup Fresh parsley, chopped
Lemon slices, for garnish
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Pound chicken breasts with meat mallet. Coat chicken with flour; season with salt and pepper. Melt margarine in large skillet. Add chicken and garlic. Cook over medium heat until chicken is tender on all sides. Remove chicken to serving platter; keep warm. Add lemon juice to skillet, scraping drippings from bottom of pan. Bring to boil; boil 1 minute or until slightly thickened. Stir in parsley. Pour sauce over chicken. Garnish with lemon slices.
Posted to MC-Recipe Digest V1 #755 by Creedenite@aol.com on Aug 21, 1997
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