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Creamy Lemon Chicken
cup Gold Medal™ all-purpose flour
boneless skinless chicken breasts
can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
tablespoons lemon juice
Chopped fresh parsley, if desired
Grated lemon peel, if desired
Hot cooked rice, if desired
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
Pour sauce mixture over chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle with parsley and lemon peel. Serve with rice.
No nutrition information available for this recipe.
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