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Lemon Chicken Simmer
Lemon Chicken Simmer
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Bright and zesty butterflied chicken with quick lemon sauce ready in under 30 minutes.
Ingredients:
  • 2 skinless, boneless chicken breast halves
  • 1 teaspoon onion powder
  • 0.5 teaspoon ground paprika
  • 1 egg, beaten
  • 1 tablespoon unsalted butter
  • 0.75 cup Swanson® Unsalted Chicken Broth, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 0.25 teaspoon dried dill weed
Instructions:
  • Butterfly the chicken breasts by slicing horizontally through the middle, leaving one-half inch intact. Open the chicken like a book.
  • Combine flour, onion powder, paprika, and black pepper in one dish. In another dish, pour the beaten egg. Coat the chicken in the flour mixture, then dip it in the beaten egg.
  • In a large skillet over medium heat, melt the butter until bubbling. Add the chicken to the pan and sear until golden brown on each side, around 6 minutes in total.
  • Combine 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice in the skillet. Cover and cook the chicken until fully cooked, about 15 minutes. Use a thermometer to ensure it reaches 165°F (74°C). Set chicken aside and keep warm.
  • Combine 2 tablespoons of cornstarch with the remaining 1/4 cup of Swanson® Unsalted Chicken Broth, then pour into the pan. Cook over medium-high heat, stirring often, until the sauce thickens, approximately 5 minutes. Sprinkle chicken with dill and serve with the sauce.

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