Serves: 3
2 boneless, skinless chicken breasts, cut in strips
1 egg, beaten with water
Dash of salt, pepper & garlic powder
1 c. seasoned bread crumbs
2 t. lemon juice
2 garlic cloves, minced
2 t. parsley
2 T. butter
2 T. oil
Hot, cooked white rice
Beat egg, salt, pepper & garlic powder. Dip chicken in egg until coated then coat with bread crumbs. Heat oil in skillet. Cook chicken until golden brown, turning once, approx. 10 minutes. Mix lemon juice, garlic, parsley and butter; add to skillet. Serve over rice.
Click here to see if there are any coupons available to go with this meal!
Tips: This dish was very tasty and was really not a lot of work for how nice it looked when it was done. The lemon juice & butter sauce does not make very much; it mostly just adds flavor. You could increase the sauce if you wanted more. I also shared this recipe at Ann Kroeker's Food on Friday.
Recipe adapted from a church compilation cookbook.
Wednesday, September 19, 2007
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1 comments:
So glad you linked this to Food on Fridays and shared a simple but flavorful chicken dish with us!
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