Lemon Chicken

  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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1/3 cup flour

1 teaspoon Spice Islands Tarragon

1 teaspoon Spice Islands Garlic Powder

1 pound boneless, skinless chicken breasts

1 tablespoon Mazola Corn Oil

1 can (10.75 ounces) condensed chicken broth

1/4 cup lemon juice

1 tablespoon sugar

1 tablespoon capers, drained


  1. Combine flour, tarragon and garlic powder in small bowl.
  2. Cut each chicken breast into 3 to 4 strips. Coat chicken with 3 tablespoons of flour mixture.
  3. Heat oil in large skillet over medium-high heat; cook chicken until no longer pink in the center, turning once.
  4. Whisk broth into remaining flour mixture until well blended.
  5. Add broth, lemon juice, sugar and capers to skillet; bring to a boil, stirring until thickened. Serve immediately.
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