Wednesday, January 12, 2011

Lemon Chicken

By Paul Briand

Here's another recipe from Penzeys Spices, which I introduced last week from my recent holiday travels that included a stay in Richmond, VA.

This is a very quick, very simple dish that yields a lot of flavor.

2 6-ounce chicken breasts, butterflied and pounded thin
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons paprika
2 tablespoons olive oil
2 lemons, one for juice, one sliced for garnish
1 cup chicken broth or stock
2 tablespoons fresh parsley
2 tablespoons butter

1. In a wide shallow dish or bowl, combine the flour, pepper and paprika. Lightly dredge the chicken in the mixture and shake off excess;
2. In a large skillet with the oil over medium-high heat, saute the chicken until brown, about 4 minutes on each side. Remove chicken to serving platter;
3. Add the broth (or stock) and juice of a lemon to the skillet and reduce the sauce by half, about 5 minutes;
4. Stir in parsley and butter;
5. When butter has melted, pour the sauce over the chicken, garish with lemon slices and serve.

The recipe is easily doubled or tripled, depending on the size of the crowd you want to feed.

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