Juicy Lemon Chicken Breasts Recipe

A recipe for Lemon Chicken Breasts that is wonderful served over pasta or rice.

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4 skinless chicken breasts
Salt, pepper and paprika
3/4 cup water, divided
1/4 cup white wine
1 teaspoon chicken bouillon powder in 1/2 cup water
1/4 cup lemon juice
2 teaspoons flour
1 lemon, thinly sliced


Preheat oven to 375 degrees F. Spray coat a frying pan or put in a tablespoon of cooking oil.

Season chicken breasts to taste with salt, pepper and paprika.

Heat frying pan and sauté chicken until nicely browned (about 10 minutes), adding about 1/4 cup water near the end of the cooking time to loosen meat from the pan.

Remove chicken breasts to a shallow baking dish. To the pan juices, add the white wine, 1/2 cup water and chicken bouillon, and heat through.

Meanwhile, mix the lemon juice and flour in a cup.

Pour into the frying pan and stir until sauce is thickened. Pour sauce over chicken.

Top with lemon slices and bake for 20 minutes or until chicken is not pink inside.

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