Thursday, January 31, 2008

Lemon Chicken

I've been making this Lemon Chicken recipe since shortly after I got married. It is one of my absolute favorites. Expert enjoys it and never complains but I don't think he ranks it as high on his list of favorites as I do.

Lemon Chicken
6 skinless, boneless chicken breast halves, cut into bite-size strips
2 tablespoons margarine or butter
1 tablespoons all purpose flour
½ teaspoon dried tarragon, crushed
½ teaspoon salt
¾ cup water
1 teaspoon instant chicken bouillon granules
1 lemon, thinly sliced
Hot cooked rice
Cook the chicken in the margarine or butter in a large skillet over medium heat until tender and no longer pink, about 4-6 minutes. Stir together the flour, tarragon and salt. Add to skillet and stir to coat chicken. Stir together the water and bouillon granules and add to skillet. Stir in lemon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Serve over hot cooked rice.

I've got a funny story to go with this recipe. A few years ago I shared this recipe with a friend whose husband loves onions. He was not paying to much attention and thought the lemon was an onion and took a great big bite. Not the taste he was expecting! He did enjoy it once his tastebuds got over the shock.

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