1 large egg, beaten, 1 ½ medium lemons, juiced, divided, 1 cup all-purpose flour, 1 pinch garlic powder, 1 pinch paprika, 6 skinless, boneless chicken breast halves, 2 tablespoons butter, 1 (14.5 ounce) can chicken broth, 6 slices lemon, for garnish, 2 sprigs fresh parsley, for garnish
Instructions
In a shallow bowl, whisk the egg with one-third of the lemon juice, and in a separate bowl, combine the flour, garlic powder, and paprika. Coat the chicken breasts first in the egg mixture and then in the seasoned flour. Melt butter in a large skillet over medium heat and sauté the chicken until golden brown, about 2 to 3 minutes on each side. Blend the chicken broth with the remaining lemon juice and pour it into the skillet. Lower the heat to medium-low and simmer until the chicken's internal temperature reaches 165 degrees F (74 degrees C), roughly 8 minutes. Transfer the chicken to a platter, drizzle with the pan sauce, and garnish with lemon slices and fresh parsley.
Nutrition
Total Fat 7g 9%, Saturated Fat 3g 16%, Cholesterol 111mg 37%, Sodium 413mg 18%, Total Carbohydrate 21g 8%, Dietary Fiber 3g 10%, Total Sugars 1g, Protein 32g, Vitamin C 45mg 226%, Calcium 60mg 5%, Iron 3mg 16%, Potassium 452mg 10%
