Lemon Chicken

Ingredients:

4 tablespoons butter (half stick)
3 boneless, skinless chicken split breasts
2 tablespoons flour
1 teaspoon dried taragon
1 cube of chicken boulion, dissolved in 3/4 cup water (or 3/4 cup chicken stock)
1 lemon

about 3 tablespoons lemon juice
2 tablespoons chopped rosemary leaves
4 sprigs of fresh rosemary, like the sliced lemon
3 peppercorns, ground
substitute for butter: use 1 tablespoon butter and non-stick cooking oil spray
For the chicken boulion, we use low sodium. We add a little bit of kelp.

1. Cut chicken lengthwise into inch-wide strips. Mix the flour and taragon in a small bowl. Myth adds in the ground peppercorns and chopped rosemary.
2. Set aside flour and spice mixture. If you prefer low carbs,you may be able to reduce the carbs by somehow reducing the flour.
3. Slice lemon into thin slices and set aside. Discard the ends.
4. Melt butter in skillet with medium-high heat or spray with non-stick cooking oil.
5. Place chicken into skillet. While cooking, sprinkle a small spoonful of the flour and spice mixture on top of the chicken.
6. Pour lemon juice on top of chicken. When you turn the chicken, sprinkle more flour & spice mixture until it is all in the pan and the chicken is cooked thoroughly. Pour boulion or stock onto the chicken. Pour on a little more lemon juice. Top with lemons. Add rosemary sprigs. Cover and simmer for a minute. Stir and cover again for a couple of minutes.
7. Spoon the entire dish onto serving platter and serve. The cookbook suggests it's good with Caesar salad and rice.

Myth's Notes

This recipe is from Fairy Tale Feasts, a children's book of folktales and faery tales, which are accompanied by recipes. This Lemon Chicken recipe is allegedly an Italian recipe that accompanies an Italian faery tale. You will note I say "allegedly an Italian recipe." The recipes are designed to be simple enough for older kids assisted by adults. Hence, except for the lemon, I don't know how Italian the reciepe is.

Folktales: Little Shepherd

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