I have often struggled with just how much lemon to add to chicken. I have a few recipes, some more lemony than others. This is a pretty tame one that I found at http://allrecipes.com/recipe/famous-chicken-francaise/. I have modified it to thicken the sauce a bit – otherwise it just has the consistency of broth, which doesn’t go well with pasta. I often make this recipe when I’m in the mood for quick, healthy comfort food.
Approximate Cooking Time:
2 chicken breasts
1 egg, beaten
juice of 1 1/2 lemons (about 3/4 cup)
1 cup flour
1 t. garlic powder
1 t. paprika
2 T. butter
1 can or 1 1/2 cups chicken broth
salt and pepper to taste
pasta, such as spaghetti, linguine or egg noodles
peas (or other vegetable to serve on the side)
Cut the chicken into bite-sized pieces and set aside. Mix the egg with the juice of 1/2 lemon in a wide, shallow bowl. In a second wide, shallow bowl, mix the flour with the garlic powder and paprika. Melt the butter in a pan on the stove. Put the chicken pieces into the egg mixture, then the flour mixture, then into the pan with the butter. (Be sure to coat the chicken very well with flour!) Cover the chicken and cook on medium until the outside coating JUST begins to turn golden. Then add the the chicken broth and salt and pepper. Turn the stove to low, re-cover and cook for 15-20 minutes. Cook the pasta and the vegetable. Add the pasta and peas and serve immediately.
As the chicken slowly cooks after the broth is added, the sauce should thicken because of the flour that has not quit cooked yet around the chicken. If the sauce does not thicken, or is it not thick enough for your liking, add either a tablespoon of flour or a teaspoon of corn starch mixed in a 1/4 cup water. The flour will turn lumpy, so add it slowly, keep the heat low, and stir often.
Note: If you use a bouillon cube to make your chicken broth, just make 1 cup and add a bit more water than usual. Adding 2 and having a super strong chicken broth may overpower the lemon flavor, so I would not recommend it.