Just tried this recipe. I used olive oil and butter to brown the chicken. I used low sodium chicken broth instead of bouillon. I also floured the chicken, dipped in egg, then coated with the flour/paprika mixture. I browned the chicken, took it out, covered it, and made the sauce. I doubled the amount after seeing that the 1/2 cup of low sodium chicken broth was not much.(also added mushrooms)
I used a little wine, and also thickened the sauce with cornstarch. I then returned the chicken to cook about 10 minutes. The chicken did not get soggy. It was very good. A lot of lemon flavor. My picky 25 year old son actually told me it was very good. And believe me, he doesn't dole out compliments easily.
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Just tried this recipe. I used olive oil and butter to brown the chicken. I used low sodium...