Coat chicken with flour, shaking off excess. Dip
chicken pieces in beaten egg.
In large skillet, over medium-high heat, cook
chicken in oil on both sides until done. Remove
chicken from skillet and keep warm; pour off fat.
Blend chicken broth into cornstarch; add to
skillet. Over high heat, heat to a boil. Reduce
heat; simmer for 5 minutes. Add lemon juice and
parsley or chives. Serve immediately over chicken.
Originally Submitted
1/25/2014
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