Quick Dinner Recipes: Lemon Garlic Chicken Ala Charles

Ingredients

Skinless, boneless chicken breasts

butter

lemon juice

garlic salt (a few dashes at a time to taste)

pepper (a few dashes at a time to taste)

flour

eggs

(Adjust amount of ingredients to number of people being served. It's mostly by taste and on the fly anyway. I always just add butter, lemon juice and garlic salt, and sometimes pepper, as the tastes of myself or my family dictate.)

Preparation

Clean and cut chicken breasts into strips. Heat skillet and let a tablespoon of butter melt until it coats pan. Mix flour, garlic salt and pepper in a large bowl. Whip eggs in separate bowl.

Cook

Rinse chicken strips, dip pieces through egg and then both sides through the flour mix until completely coated. Place in skillet. Dash lemon juice lightly over each piece of chicken. add light dashes of garlic salt to taste. Cook each strip until the underside is lightly browned and turn over. Add butter and lemon juice to the sides if the pan seems to be getting sticky. Repeat lemon juice and garlic salt on other side.

Sauce (optional)

After all chicken is cooked, scrap the skillet until all leftover is in center of pan. Add one to two tablespoons of butter and about 1/8 cup of lemon juice. Keep using spatula to mix sauce. (Be careful not to let too much butter and juice evaporate.) Carefully pour sauce over all the cooked chicken.

Sides to serve

Chicken can be served over rice or linguini noodles, or with sides like steamed broccoli and mashed potatoes.

(Cook's note - Sometimes I vary it up and put the chicken in a glass and cook it on 375 degrees F until it is completely cooked. I add lemon juice about three or four times during cooking.)