Lemon Chicken (inspired by Buca di Beppo's)
What You'll Need:
1 large egg
5 Tablespoon lemon juice, divided
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 skinless, boneless chicken breasts
1 stick of margarine
2 teaspoons chicken flavored granules
1/2 cup hot water
Zest of one lemon
Lemon wedges to garnish
Here's How:
1. Zest and juice your lemons.
What You'll Need:
1 large egg
5 Tablespoon lemon juice, divided
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 skinless, boneless chicken breasts
1 stick of margarine
2 teaspoons chicken flavored granules
1/2 cup hot water
Zest of one lemon
Lemon wedges to garnish
Here's How:
1. Zest and juice your lemons.
2. Combine flour, garlic powder and paprika in a shallow bowl. In a separate bowl, whisk egg and 1 Tb lemon juice.
3. In a resealable bag, flatten your chicken until even in thickness.
Dip the chicken in egg mixture and then dredge in flour mixture.
Brown over medium heat in 4 Tb margarine 2-3 minutes on each side.
4. Dissolve bouillon in hot water. Add bouillon mixture and 2 Tb lemon juice to chicken. Bring to a boil; cover, reduce heat, and simmer 10–15 minutes or until chicken is done.
5. While chicken is cooking, boil spaghetti noodles according to package directions.
6. Drain noodles. Add 4 Tb margarine, lemon zest, and 2 Tb lemon juice. Stir to combine.
Serve lemon chicken over noodles and garnish with lemon slices.
(Don't forget to spoon out all the juicy-lemony goodness!)
