1/4 cup Gold Medal® all-purpose flour
4 boneless skinless chicken breasts
1 can (18 oz) stock/broth – rec Progresso creamy roasted garlic with chicken stock
3 tablespoons lemon juice
Chopped fresh parsley, if desired
Grated lemon peel, if desired
Hot cooked rice, if desired
1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
2 In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
3 Pour sauce mixture over chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle with parsley and lemon peel. Serve with rice.
inforMAteur 