15 Minute Garlic Lemon Chicken

From:

On Mar 11, 2008

tasted more like chicken with gravy to me...didn't taste any of the lemon or garlic...not too bad tho, tastes alright...not about to spit it out or anything

From: Chef #277186

On Mar 6, 2008

This was excellent. I added a bit of flour to the broth mixture to give it a thicker consistency. I think I might make twice as much broth next time — I was running out at the end of my dinner! Thanks for a great recipe!

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!