1 broiler-fryer (or package of boneless chicken cutlets)
1/2 cup flour
1 1/4 teaspoons salt
1 teaspoon leaf tarragon
1/2 cup (1 stick) butter or margarine/or olive oil equivalent
1/3 cup of lemon juice
1 tablespoon instant minced onion
1 clove of garlic, mashed
1/8 teaspoon pepper
Instructions
First, cut chicken into serving-size pieces.
Then, combine flour, 1 teaspoon of the salt and tarragon in a plastic bag. Shake chicken in flour to coat; tap off excess.
Melt butter or margarine in a 13x9x2 inch baking pan. Coat chicken on all sides in melted butter or margarine.
Bake in moderate oven (375 F), brushing often with pan drippings, 30 minutes.
Meanwhile, make Lemon Baste: Mix lemon juice, instant minced onion, garlic, remaining 1/4 teaspoon salt and pepper in a small bowl. Brush chicken pieces with part of Lemon Baste.
Bake, brushing occasionally with remaining Lemon Baste, 30 minutes longer, or until chicken is tender.
Originally Submitted
11/17/2008
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