Simmered Chicken with Lemon

Ingredients

• 2 skinless, boneless chicken breast halves
• 1 cup all-purpose flour
• 1 teaspoon onion powder
• ½ teaspoon ground paprika
• ½ teaspoon ground black pepper
• 1 egg, beaten
• 1 tablespoon unsalted butter
• ¾ cup Swanson® Unsalted Chicken Broth, divided
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• ¼ teaspoon dried dill weed (Optional)

Step 1

Slic the chicken breasts horizontally almost all the way through, leaving about half an inch uncut, then open them up like a book. In a shallow dish, mix together the flour, onion powder, paprika, and black pepper. In another dish, beat the egg. Dip each chicken piece first into the flour mixture, making sure it’s coated evenly, then into the beaten egg.

Step 2

Melt the butter in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 6 minutes total. Pour in the chicken broth and lemon juice, then cover the pan and let it simmer gently until the chicken is cooked through and no longer pink inside—this usually takes around 15 minutes. If you have a thermometer, the center should reach 165°F.

Step 3

Once the chicken is done, take it out and keep it warm. Mix the cornstarch with the remaining chicken broth until smooth, then stir this into the skillet. Turn the heat up to medium-high and cook, stirring often, until the sauce thickens, about 5 minutes. Sprinkle some fresh dill over the chicken and serve it with the sauce spooned on top.