Ingredients
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4
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Lemon Garlic Chicken Breasts, This is so easy and so tasty! Very light. I usually serve this with my Lemon Spaghetti Recipe #125120 and steamed broccoli on the side. The kids always gobble it up and want more! Yum!, I guess using my cast iron skillet wasn’t a good idea on this one…the garlic burned super quick, so I was forced to nix the sauce all together and throw the chicken in the oven to finish after a quick browning on both sides.. :/, eh, it’s alright
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Steps
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1
Done
|
In a Nonstick Skillet Lightly Sprayed With Pam, Slowly Saute Garlic Over Low Heat. |
|
2
Done
|
Clean and Trim Chicken Breasts, and Season Lightly With Salt and Pepper. |
|
3
Done
|
Add Chicken to Skillet and Cook Over Medium Heat, About 10-12 Minutes, or Until Brown on Both Sides. |
|
4
Done
|
Add Chicken Broth and Lemon Juice. Heat to a Boiling and Then Reduce Heat. Cover and Simmer 10 to 15 Minutes, or Until Chicken Is Done and Juices Run Clear. |
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5
Done
|
Remove Chicken and Keep Warm. |
|
6
Done
|
Continue Cooking Remaining Liquid in Pan For Approximately 3 Minutes. |
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7
Done
|
Poor Liquid Over Chicken and Serve Over Cooked Vermicelli. |
