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Mix first 5 ingredients in shallow dish. Reserve 1 tablespoon. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet.
Mix broth, lemon juice and reserved flour mixture in medium bowl until well blended. Add to skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Stirring frequently, cook 6 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet; cook until heated through. Sprinkle with chopped parsley. Serve with cooked pasta or rice, if desired.
Dan | March 11, 2015 |
Good recipe! The only thing I would do different is either add more oil to the second batch (more than I already did), or use a different pan as the coating did not come out as good as the first batch.
Mary | August 14, 2014 |
I made it just like the recipe without any alterations. Quick, easy and my dad almost licked the plate!
JoAnn | May 31, 2014 |
loved it the seasoning was great
Sondra | April 17, 2013 |
The Mediterranean herb seasoning made all the difference, simply love it.
John Doe | March 12, 2013 |