Lemon chicken - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Bone-in chicken breast halves, skinned | |
| ½ | cup | Lemon juice |
| 1 | large | Egg |
| ⅔ | cup | Unsifted all-purpose flour |
| ⅔ | cup | Packaged unseasoned bread crumbs |
| 1 | tablespoon | Grated lemon rind |
| 2 | teaspoons | Chopped fresh dill OR |
| ¼ | teaspoon | Dried dill weed |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Olive or vegetable oil |
| Lemon slices (opt.) | ||
| Fresh dill sprigs (opt.) | ||
Directions
1. In 13 by 9-inch nonmetal baking dish, arrange chicken, flesh side down. Add lemon juice. Cover dish with plastic wrap and refrigerate 1 flour to marinate chicken.
2. Remove chicken from marinade; pat dry with paper towels. Reserve marinade. (The lemon juice will have made the chicken white and less shiny, as well as having given it flavor.) 3. In pie plate, beat egg with ¼ C of reserved lemon juice marinade. In plastic food-storage bag, combine flour, bread crumbs, lemon rind, dill, salt, and pepper.
4. Dip each chicken breast in egg mixture; then shake in crumb mixture. In large heavy skillet, heat half of butter and oil. Add chicken breasts and cook over medium heat until golden-about 8 to 10 minutes. Turn chicken; add remaining butter and oil. Cook until chicken is cooked through-13 to 15 minutes longer.
5. Serve chicken garnished with lemon slices and fresh dill sprigs, if desired.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary