Lemon Chicken Simmer

This moist lemon chicken is easy to make for a weeknight dinner! Swanson® Unsalted Chicken Broth and lemon juice enrich the flavor of this dish.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 476 Calories

Ingredients

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

Recipe Instructions

Step 1

Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.

Step 2

Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.

Step 3

Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total.

Step 4

Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.

Step 5

Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.