This is the Lemon Butter-Glazed Chicken recipe.
- Prep: 10 min
- Cooking: 15 min
- 4 boneless skinless chicken breast halves
- All-purpose flour
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) water
- 1 tbsp (15 mL) lemon juice
- 1 1/2 tsp (7 mL) chicken bouillon mix
- Chopped fresh parsley
- Slices of lemon
Pound chicken lightly to flatten; coat with flour and shake to remove excess.
In large frypan, melt butter. Add chicken breasts and sauté until golden brown on both sides. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 5 minutes or until chicken is no longer pink in centre. Remove chicken from pan; keep warm.
Cook and stir pan juices over high heat until thickened and syrupy, 1 to 2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.
Be sure to wash all preparation surfaces and utensils thoroughly with hot soapy water after contact with raw poultry.