Lemon Chicken

NOTES

• Since stoves vary in temperature, medium high heat on my stovetop may be too high on your stovetop. To insure the chicken doesn't get burned, start out with one chicken breast over medium heat and see how it cooks. If after the one minute time limit it is not golden, remove the chicken breast and turn the heat to medium high and let heat for another minute or two. Then place the remaining chicken in the pan and proceed as directed. If you have a gluten allergy, cornstarch may be substituted in place of four. Add the cornstarch to the broth and whisk before adding to the pan. I usually cut the chicken lengthwise, instead of pounding, for less mess. The thickness of the chicken will vary. I tested this recipe using chicken that had been cut to about 3/4 inch thickness, or pounded to 3/4 inch thick. Other herbs and spices may be added as desired. A clove of garlic may be minced and added when the lemon is added to the pan. If you like a heavier cream sauce, use cream in place of the half and half. More broth may be added to thin the sauce in the end if needed. To make sure chicken is cooked, remove one breast after following recipe instructions, and cut into thickest part of chicken. The chicken is cooked when the middle no longer has a fleshy appearance. An instant read thermometer may also be inserted into chicken while in the pan and should read 160.

  Kelsie Whitehead • 2018-09-13