4 boneless chicken breasts, split
8 tbsp oil
1 lemon, sliced
3 tbsp flour
1-1/2 cups chicken broth
1 tbsp parsley flakes
juice of 1 lemon
In pan, saute chicken breasts in oil until browned on both sides. Remove chicken from pan and place in baking dish, top with thin slices of lemon.
Add flour to oil in pan stirring until smooth, then add chicken broth, parsley and lemon juice. Bring to boil, stirring constantly. Pour sauce over chicken breasts and bake in 325°F oven 30 minutes.
Save by using Wesson Oil and Serve with Baby Carrots.
Prices Valid October 12, 2014 to October 18, 2014
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