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Lemon Chicken Breasts

Diet.Chef's picture
  Whole chicken breasts 3 Medium, skinned, boned and halved lengthwise
  Chopped fresh mushrooms 2 Cup (32 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  Skim milk 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Snipped parsley 1 Tablespoon
  Lemon juice 2 Teaspoon
  Butter/Margarine 2 Tablespoon
  Wafer 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon
  Cold water 2 Tablespoon

Keep the chicken breast halves between two pieces of clear plastic wrap; working from center, pound with flat side of meat mallet to 1/8 inch thickness.
Remove the plastic wrap.
In saucepan cook mushrooms and onion in 1 tablespoon butter or margarine till onion is tender and most of the liquid is evaporated.
Combine milk, 2 teaspoons cornstarch, salt, thyme, and dash pepper.
Add to mushroom mixture, Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Remove from heat; stir in parsley and 2 teaspoons lemon juice.
Cool without stirring.
Spoon some of the mixture on each chicken piece.
Fold in sides and roll up jelly-roll style.
Secure with wooden picks.
In skillet brown chicken rolls in 2 tablespoons butter.
Add 1/2 cup water, bouillon granules, and 1 teaspoon lemon juice.
Cover and simmer for 20 minutes or till chicken is tender, Remove chicken to serving platter; remove wooden picks.
Keep chicken warm while preparing sauce.
Skim fat from skillet juices.
Measure pan juices; if necessary, add water to equal 3/4 cup liquid.
Return to skillet.
Combine cornstarch and 2 tablespoons cold water.
Add to juices; cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon sauce over chicken rolls.

Recipe Summary

Main Dish

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Lemon Chicken Breasts Recipe