Skillet Lemon Chicken Breasts

Serves 6

6 chicken breast halves, boneless and skinless
1 tablespoon butter
1 tablespoon olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1/4 cup white wine
1/8 cup fresh chopped parsley
1 lemon, sliced in thin rings for garnish

Cut chicken in strips and place in a large bowl. Shake in seasoned flour:

Seasoned Flour
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon black pepper
Pinch garlic powder
Pinch ground nutmeg

Heat butter and oil in a non-stick skillet and brown the lightly coated chicken strips. If the chicken strips begin to stick while browning, add some of the chicken broth. Remove from heat. Drain chicken on paper towels. In the same skillet, boil chicken broth, lemon juice and wine. Reduce heat and simmer for five minutes. Place the chicken back in the skillet and simmer for ten more minutes with the lid on. Turn the heat off and leave it covered until time to serve. Add parsley and garnish with lemon rings. Serve with steamed rice, pasta or salad.

The extra time the chicken is in the skillet, covered and smothered with the seasonings, it continues to cook and gets even more tender and flavorful.
 
This recipe is shared July 25-29, 2011
on NewsTalk 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com