Lemon Chicken
Total:
30 min
Active:
5 min
Yield:
4 servings
Total:
30 min
Active:
5 min
Yield:
4 servings

Ingredients

Directions

Combine flour, tarragon and garlic powder in small bowl.

Cut each chicken breast into 3 to 4 strips. Coat chicken with 3 tablespoons of flour mixture.

Heat oil in large skillet over medium-high heat; cook chicken until no longer pink in the center, turning once.

Whisk broth into remaining flour mixture until well blended.

Add broth, lemon juice, sugar and capers to skillet; bring to a boil, stirring until thickened. Serve immediately.

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