1 egg, beaten
1/2 lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish
1 In a shallow dish or bowl mix together the egg beat and juice of 1/2 lemon.
In another shallow dish or bowl mix together the flour, garlic powder and paprika.
Dip chicken breasts in egg mixture, then flour mixture. Heat butter or margarine
in a large skillet over medium heat. Add chicken breasts and saute until golden on each side.
2 In a medium bowl mix together broth and juice of 1 lemon and pour mixture over chicken in skillet.
Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter and garnish with
fresh lemon slices and parsley sprigs.
1.To prepare spice mix, on a sheet of waxed paper, combine cayenne pepper,
paprika, black pepper, garlic powder, onion powder, basil, oregano, chili
powder, thyme, and mustard. Mix well.
2.Heat a large cast-iron skillet or other large heavy skillet over
medium-high heat until very hot, about 8 minutes.
3.Meanwhile, brush chicken with margarine. Dredge chick- en in spice
mixture, patting firmly to adhere.
4.Place chicken in prepared skillet and cook, turning once, until coating
is blackened and chicken is no longer pink, about 10 minutes. Place chicken
on a serving platter. Serve immediately.
VARIATION: Broil spice-coated chicken 4 inches from heat, turning once,
until no longer pink, about 10 minutes.
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