This aromatic chicken dish is on the table in just 30 minutes. Kitchen Basics® Chicken Stock adds convenient, full-bodied flavor, while lemon juice and lemon slices bring a pop of color and tartness.
15m
PREP TIME
20m
COOK TIME
281
CALORIES
11
INGREDIENTS
Ingredients
Instructions
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This aromatic chicken dish is on the table in just 30 minutes. Kitchen Basics® Chicken Stock adds convenient, full-bodied flavor, while lemon juice and lemon slices bring a pop of color and tartness.
15m
PREP TIME
20m
COOK TIME
281
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- 1/4 cup flour
- 1/2 teaspoon Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 pound thin-sliced boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1/4 cup diced pancetta
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 3/4 cup Kitchen Basics® All Natural Original Chicken Stock
- 1/4 cup lemon juice
- 1 lemon, thinly sliced
INSTRUCTIONS
- 1 Mix flour, sea salt and pepper in shallow dish. Coat chicken on both sides with flour mixture.
- 2 Heat 1 tablespoon of the oil in large skillet on medium heat. Cook chicken in batches 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil as needed. Remove chicken from skillet. Add pancetta, shallot and garlic to skillet; cook and stir 2 minutes.
- 3 Stir stock and lemon juice into skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Return chicken to skillet; top with lemon slices. Cover and cook 4 minutes or until heated through.
NUTRITION INFORMATION
(per Serving)
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Ingredients 4 Servings
- 1/4 cup flour
- 1/2 teaspoon Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 pound thin-sliced boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1/4 cup diced pancetta
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 3/4 cup Kitchen Basics® All Natural Original Chicken Stock
- 1/4 cup lemon juice
- 1 lemon, thinly sliced
INSTRUCTIONS
- 1 Mix flour, sea salt and pepper in shallow dish. Coat chicken on both sides with flour mixture.
- 2 Heat 1 tablespoon of the oil in large skillet on medium heat. Cook chicken in batches 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil as needed. Remove chicken from skillet. Add pancetta, shallot and garlic to skillet; cook and stir 2 minutes.
- 3 Stir stock and lemon juice into skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Return chicken to skillet; top with lemon slices. Cover and cook 4 minutes or until heated through.
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