Fast and easy recipe.
Boneless skinless chicken breasts
Season chicken breasts with lemon pepper, add olive oil to pan, add chicken. Zest and juice 2 lemons right in the pan. Put the squeezed lemon halves in the pan and cover.
When the chicken is cooked, take out of the pan and drain the "poaching" liquid. Add some butter to the pan and put the chicken back in. Brown the breasts in pan uncovered. When the chicken has some color. Take out of pan, set to the side to rest. Saute diced onion.
Add enough chicken broth to bubble up all the pan drippings. Taste...then add enough reserved lemony "poaching" liquid...to your taste. To thicken make a cornstarch slurry (1T corn starch and enough water till looks like white school glue) add to make a pan sauce.
Serve over buttered egg noodles or rice. Yum. My family really liked it. I hope you give this a try. Could be made in under 30 minutes.
Blessings from Ringle, Wisconsin.
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