Recipe - Chicken Lemon Sauce

4 Pieces Boneless chicken
breasts
2 Spoons oil
1/3 cup Lemon juice
One half cup Flour
One half cup Minced onion
1 Clove minced garlic
1 teaspoon Salt and pepper

Bone and pound the chicken breasts. Dreddge with flour. Put oil in a baking
pan. Coat chicken on all sides, turning skin side up if not boneless. Bake
at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make
the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic
and salt and pepper. Brush chicken with part of the baste, and bake,
brushing with the remaining baster for 30 minutes longer or until done.
Serve with rice and a vegetable

Posted to JEWISHFOOD digest Volume 98 #040 by BNLImp BNLImp@aol.com on
Jan 23, 1998