Categories: Chicken, Main

Ingredients

• 4 skinless, bonelesss chicken breast halves
• 1/4 cup flour
• 1/4 teaspoon pepper
• 2 tablespoons margerine
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1 tablespoon cornstarch
• 1/4 cup thinly sliced green onions
• Lemon peel (optional)

Directions

1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly with flat side of meat mallet to 1/4 inch thickness. Remove plastic wrap.

2. Combine flour and pepper.

3. Coat chicken with flour mixture.

4. In a 12 inch skillet cook chicken in hot butter over medium heat for 5 to 6 minutes or until no longer pink (170 degrees F), turning once.

5. Transfer chicken to a serving platter; keep warm.

6. For sauce, combine broth, lemon juice, and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions. Serve sauce over chicken. If desired, garnish with lemon peel.

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