Saturday, May 14, 2011

Chicken Scallopini

1/4 c. flour                                         1 Tbsp. lemon juice
1 1/2 tsp. garlic salt                           1 chicken bouillon cube
1/4 tsp. paprika                                  Lemon Slices (optional)
1/4 c. margarine
3 Tbsp. water
Chicken breast or cut up chicken (deboned may be used)

Remove skins from chicken. Mix flour, garlic and paprika. Coat chicken with flour mixture; brown in margarine. (Just brown both sides don't worry about cooking through yet.) Remove chicken from pan. Stir water, lemon juice and bouillon into pan, loosening brown particles on bottom. Add lemon slices and heat 1 minute. Put chicken back into pan and pour broth over chicken cook on low heat until cooked through and no longer pink. (roughly 15 minutes but mine took longer.)

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