Lemon Butter Chicken – a delicious recipe with Chicken Breasts, Egg, Bread, Water, Chicken Bouillon, Butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 350 degrees.
2
Cut chicken breasts into pieces.
3
Coat each chicken piece in the egg and then toss it into the bread crumbs.
4
Either deep fry them in a fry daddy or pan fry them until brown.
5
Drain them on paper towels to soak up any grease.
6
Put the chicken pieces into a deep (oven proof) dish.
7
In a separate saucepan, boil the 2 cups of water and 2 chicken bouillon cubes.
8
After this boils, add either 1/2 or 1 stick of butter or margarine (depending on how much you like butterboth work well), sliced mushrooms and fresh squeezed lemon juice.
9
Cook for 5 minutes.
10
Pour mixture over chicken pieces.
11
Cook covered in the oven for 45 minutes.
519
kcal
Calories
31
g
Fat
7
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 pieces Chicken Breasts, 1 whole Egg, Bread Crumbs, Enough To Coat Chicken, 2 cups Water, and more.
Yes, Lemon Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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