- 4 boneless skinless chicken breasts
- 1/4 cup Gold Medal® all-purpose flour
- 1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 3 tablespoons lemon juice
- Chopped fresh parsley (optional)
- Grated lemon zest (optional)
- Hot cooked rice (optional)
- Pound chicken breasts smooth side down, gently between pieces of plastic wrap, with flat side of meat mallet until 1/2 inch thick. In small shallow dish, mix flour, 1 tsp. salt and 1/2 tsp. pepper; dip each chicken breast into flour mixture, coating all sides.
- Heat 2 tablespoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, 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 chicken is no longer pink in center. Sprinkle with parsley and lemon peel. Serve with rice.
05/18/2018
recipepes.com
Creamy Lemon Chicken, recipe
PT15M
PT1H
5
455 calories
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