Mark'S Favorite Chicken Recipe

Name: Mark'S Favorite Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless boneless chicken breasts; 2 chicken bouillon cubes; 1 c. hot water; 1/4 c. lemon juice; 1 tsp. dried chives; 1/4 tsp. salt; 1/4 tsp. pepper; 2 tsp. garlic powder; 1 tsp. dried dill; 1 pkg. Pillsbury chicken gravy mix (5/8 oz.)

Servings: persons

4 skinless boneless chicken breasts
2 chicken bouillon cubes
1 c. hot water
1/4 c. lemon juice
1 tsp. dried chives
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. garlic powder
1 tsp. dried dill
1 pkg. Pillsbury chicken gravy mix (5/8 oz.)

1
Put bouillon cubes in hot water.
2
While waiting for that to dissolve, mix together all dry ingredients, except for gravy mix. Coat chicken in seasonings.
3
Cook chicken after spraying pan with nonstick spray.
4
Cook at least 6 minutes on high for each side, turning every 3 minutes until chicken is done.
5
Add lemon juice to chicken bouillon.
6
Pour over chicken on medium heat.
7
Cook both sides while juice is boiling, 4 minutes each.
8
Sprinkle gravy mix over chicken and juices.
9
Boil for 1 minute.
10
Turn off heat and cover, stirring occasionally during the 1 minute.
11
Sauce will thicken to form a gravy.
12
Serve over noodles or rice or eat it alone with side dish.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 skinless boneless chicken breasts, 2 chicken bouillon cubes, 1 c. hot water, 1/4 c. lemon juice, and more.

Yes, Mark'S Favorite 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.

Mark'S Favorite Chicken

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