Lemon Chicken Simmer recipe

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Ingredients

2 skinless, boneless chicken breast halves
1 cup all-purpose flour
1 teaspoon onion powder
½ teaspoon ground paprika
½ teaspoon ground black pepper
1 egg, beaten
1 tablespoon unsalted butter
¾ cup Swanson® Unsalted Chicken Broth, divided
2 tablespoons lemon juice
2 tablespoons cornstarch
¼ teaspoon dried dill weed

Nutrition Info

475.7 calories
carbohydrate: 58.4 g
cholesterol: 166.8 mg
fat: 11.3 g
fiber: 2.2 g
protein: 32.8 g
saturatedFat: 5.2 g
servingSize: -
sodium: 103.9 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.

  2. Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly, dip chicken in beaten egg.

  3. Melt butter in a large skillet over medium heat. Place chicken in the pan, brown on each side, about 6 minutes total.

  4. Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside, keep warm.

  5. Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together, add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.

Recipe Yield

2 servings

Recipe Note

This moist lemon chicken is easy to make for a weeknight dinner! Swanson® Unsalted Chicken Broth and lemon juice enrich the flavor of this dish.

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