>Lemon Chicken

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If you Google “lemon chicken” you will get over 6 million references.
Here’s my recipe for Lemon Chicken, simple and tasty.

What you need:

1-lb of thawed boneless, skinless chicken breasts

2- lemons

4- tablespoons of butter

4 ounces (1/4 cup) water

Bread crumbs

garlic salt (optional)

salt and pepper

Baking dish-9×9 cake pan – use Aluminum foil to cover

OR

a 10″ oven proof skillet with cover

Preparation:

In your baking pan or skillet – melt 4 tablespoons of butter – turn off the burner.

Cut the chicken breasts in half, you will have 6 pieces of chicken.

Salt, pepper, and garlic salt (optional) the top side of the chicken breasts.

Put the chicken breasts salted side down, in the melted butter, and move around in the butter.

Salt, pepper, and garlic salt (optional) the bottom side of the chicken breasts, now bottom side up in your pan.

Flip the chicken breasts over and move around in the melted butter.

Both sides of your chicken breasts should now be salted and buttered. Your chicken breasts should now be top side up in the pan.

Add 4 ounces (1/4 cup) of water. Do not pour the water on top of the chicken, add it on the side.

Cut your lemons in half, and then cut in half again.

Squeeze the quartered lemon segments over the chicken.

Do not add the lemon rinds (put the rinds in the garbage disposal, it will eliminate bad odors from the garbage disposal).

Sprinkle and thinly cover the chicken breasts with bread crumbs.

Cover you baking dish, or oven skillet.

Bake at 375 degrees for 30 minutes.

Remove the cover and bake for another 15 minutes UNCOVERED, until golden brown.

Serve with the pan sauce/drippings. Do not pour the drippings on top of the chicken, pour around the chicken on the plate.

That’s it.

Enjoy.

Recommended side dishes: Buttered Sweet Corn – Baked Potato

Wine recommendation: A good dry Riesling