Title: Lemon Chicken
Categories: None
Yield: 1 Servings

4 Skinless chicken breast
-halves; (about 1 1/2 lbs.)
Salt; pepper and paprika for
-seasoning
3/4 c Water; divided
1/4 c White wine
1 ts Chicken bouillon powder
2 ts Flour
1 Lemon; thinly sliced

Preheat oven to 375. Spray a non-stick frying pan with a non stick release
agent.

Season chicken to taste with salt, pepper and paprika. Heat frying pan and
saute chicken until nicely browned ( about 10 minutes). Add in about 1/4
cup water near the end to loosen chicken from the pan.

Remove chicken to a shallow baking dish. To the pan juices add the white
wine, 1/2 cup water and the chicken bouillon and heat through. Meanwhile
mix the lemon juice and flour. Pour into the frying pan and stir until the
sauce thickens. Pour sauce over chicken, top with the lemon slices, and
bake at
375 for 20 minute. And enjoy.

Posted to JEWISH-FOOD digest by Bob & Carole Walberg on
Nov 06, 1998, converted by MM_Buster v2.0l.