I used to love Rachael Ray's cooking show "30 Minute Meals". This recipe reminds of me of something Racheal would have made back in the day because it really does come together in under 30 minutes. I got the recipe many years ago from my friend Lynn. I loved it so much and it's been a favorite of mine ever since. Letting the chicken simmer in the chicken broth makes the chicken tender and gives it so much flavor. Lynn served hers over rice but I usually prefer pasta. The broth and lemon juice make a delicious sauce that is so yummy! Good for leftovers the next day too!
This is perfect for a busy weeknight, when you want something hearty and homemade but you only have 30 minutes until your hungry hubby comes home... : )
Here's how to make it ~
2 tbs lemon juice
1/2 cup flour
1/4 tsp garlic powder
1/4 tsp paprika
4 boneless, skinless chicken breasts (I always use tenders)
1/4 cup butter
2 cups chicken broth
salt & pepper
herbs to garnish
Beat together eggs and 1 tbs of lemon juice. In a separate bowl combine flour, garlic powder, and paprika. Salt & pepper the chicken. Melt butter in a skillet or electric fry pan over med-high heat. Dip each piece of chicken in the egg mixture, and then the flour mixture. Brown in the butter, about 5 minutes on each side. Add the chicken broth and remaining tbs of lemon juice. Reduce heat. Cover and simmer for about 20 minutes. Garnish with fresh herbs and serve of rice or pasta.
That's it! (in under 30 mins....Rachael would be proud! )