| SAUTÉED LEMON CHICKEN |
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Preparation time: 15 minutes Total time: 30 minutes 4 servings4 boneless, skinless chicken breast halves, trimmed and pounded to even thickness of 1/4-inch 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 3 tablespoons CRISCO Oil 1 cup chicken stock or broth 1 to 4 tablespoons lemon juice, preferably freshly squeezed (see note) 1 teaspoon cornstarch 1 tablespoon cold water 2 tablespoons chopped fresh parsley Rinse chicken. Pat dry. Sprinkle with salt and pepper. Place flour on sheet of plastic wrap or wax paper. Rub chicken with flour. Shake off excess over sink or garbage can. Heat Crisco Oil in large skillet on medium-high heat. Add chicken. Cook 3 minutes, or until lightly brown on bottom. Turn gently with tongs. Cook on other side 3 to 4 minutes, or until no longer pink in center. Remove chicken. Add chicken stock and lemon juice to skillet. Increase heat to high. Boil until liquid is reduced by half, scraping up brown bits clinging to bottom of pan. Mix cornstarch and water. Add cornstarch mixture to pan. Boil 1 minute, or until lightly thickened. Stir in parsley. Return chicken to pan to heat through. Serve immediately. Note: The amount of lemon juice added depends on personal preference. Start with small amount and add more after sauce reduces, if desired. Also, fresh lemon juice is stronger than bottled, so less will be needed to reach proper degree of tartness. Thin boneless pork chops or turkey breast cutlets can be used in place of chicken breasts. |
