Breasts of Chicken with Lemon

Breasts of Chicken with Lemon

Sauté 6 boned or unboned half breasts of chicken as for basic browned cooked chicken (see below). When half cooked, lower heat, and add 1/4 cup fresh lemon juice to pan. Continue cooking turning breasts in butter and lemon juice until they are almost done. Sprinkle with 1 T. grated fresh lemon rind and complete cooking Basic Browning: Chicken, half breasts, boned and skinned, 1/2 t. salt 1/4 t. white pepper 1/2 cup flour 6 T. clarified butter Gently pound breasts and flatten slightly so they have the same thickness throughout, if desired. Season with salt and white pepper. Roll in flour, tapping them sharply to remove excess flour which might blacken and burn in the pan. Sauté breasts in very hot butter, turn several times for about 6 to 8 minutes. Poke the breasts with finger to test for doneness. At first they will be soft, they are cooked through when they become springy to your touch. Source: My Old Recipes