15 Minute Garlic Lemon Chicken

From: Robbin in Texas

On Jun 18, 2009

This is very good, and so easy. So nice on a a week day when your tired, but want a good meal, fast!!

From: Chef #465659

On May 27, 2009

This was so quick and easy!! I will definitely be making this again when I need something quick on the table. I did use a little more garlic and lemon and only 3 chicken breasts. Thank you.

From: Fisky Boy

On Aug 14, 2006

Five stars for the maverick simplicity and infinite possibility for variation to suit one's taste! Instead of corn starch (which some readers have suggested), I mixed into the flour a teaspoon of masa harina (prepared corn tortilla mixture). I find that this adds a nice, savory quality to the breading. The only other variation (but a key one for people who love both garlic and lemon, as I do) was to do a quick marinade of the chicken breasts before dusting with the flour mixture. I merely rubbed the juice of half a lemon and one minced garlic clove into the chicken breasts and let them sit for about five minutes while the oil was heating - essentially doubling the amount called for in the recipe. It's a nice way to take advantage of chicken's nicest quality - absorbing flavors. I served over a bed of jasmine rice. Took about 25 minutes, all told. Superb!

From: Belgicook

On Dec 27, 2006

Very good and very easy! I made just the one chicken breast (just for myself and served it with a side of pasta with olive oil). Thanks for the recipe!