Tasty Lemon Chicken
|Chicken breasts||3 , skinned, boned|
|All purpose flour||1 1⁄2 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon|
|Mushrooms||4 Ounce, thinly sliced|
|Chicken bouillon powder||1 Teaspoon|
|Lemon||1 , thinly sliced|
Cut chicken breasts in half; cut each half into 8 to 10 strips.
Place 3 tbsp.of butter in a PYREXÂ® or CORNING WAREÂ® 2-qt.casserole; microwave 1 minute.
Add chicken; sprinkle with flour, tarragon and salt.
Cover; microwave 4 minutes, stirring at 1 1/2-minute intervals.
Place remaining butter in CORNING WAREÂ® 1-qt.casserole; microwave 1 minute or until melted.
Add mushrooms; toss with butter and cook 1 minute.
Stir; cook another 30 seconds.
Add to chicken.
Dissolve bouillon powder in 1/4 c.hot water.
Pour over chicken.
Add lemon slices.
Cover; cook 5 minutes or until chicken is tender.
To cook chicken pieces, place in single layer with thicker pieces toward outside edge of dish and thinner pieces toward the center.
This arrangement helps the chicken cook evenly without being turned.
Brown chicken pieces in a preheated browning skillet.
Or, cook in a regular casserole and brush chicken with either soy, barbeque or Worcestershire sauces or paprika and melted butter.