Chicken Stew with Lemon Flavor

Ingredients 0/11

Step 1

Slic the chicken breasts horizontally almost all the way through, so you can open them up like a book. In a shallow dish, mix together the flour, onion powder, paprika, and black pepper. In another dish, beat the egg. First, coat the chicken evenly in the flour mixture, then dip it into the beaten egg.

Step 2

Melt some butter in a large skillet over medium heat. Cook the chicken until it’s nicely browned on both sides, which should take about 6 minutes total. Pour in the chicken broth and lemon juice, then cover the pan and let it simmer gently. Cook until the chicken is no longer pink inside and the juices run clear—about 15 minutes. If you have a meat thermometer, it should read 165°F (74°C) when inserted into the thickest part.

Step 3

Once the chicken is done, take it out and keep it warm. Mix the cornstarch with the remaining chicken broth until smooth, then stir this into the skillet. Turn the heat up to medium-high and cook, stirring often, until the sauce thickens—about 5 minutes. Finish by sprinkling fresh dill over the chicken, and serve everything together with the sauce spooned on top.