2 -3 lb chicken fillets, beaten with mallet to thin pieces
1 c flout
2 T wheat germ
1/2 c lemon juice
1 c bouillon broth
2 T oil
1 lemon, sliced thin
Instructions
Coat chicken cutlets with flour-wheat germ mixture and saute in oil until browned.
Add lemon juice and broth to cooking pan and scrape pan to loosen browned flour pieces. Top each chicken cutlet with a lemon slice, cover pan, and simmer 10-15 min.
Move chicken to a warm platter and boil liquids to reduce to a thick sauce. Add parsley and pour over chicken. Serve immediately.
Originally Submitted
7/26/2009
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