Lemon Chicken

Are there any foods that your family used to make when you were little that you really didn't like, but now you find yourself craving it? I find that happens so often in my life! The other day I had chicken defrosted but no idea what I wanted to have with it. All of a sudden out of nowhere this craving for lemon chicken hit. My mom used to make this, as did my Aunt Dee Dee, and I didn't like it when either made it. However here I was craving it and nothing else would do. I think the main difference for me comes from browning the chicken. My aunt and mother didn't brown it so it was this lifeless pale color. Even though I liked the taste I couldn't get past the color.

This came together quickly and easily. John and I both really loved it and I have to say it was quite comforting. The lemon taste was really strong, but not overbearing. Perfecto. It reminded me of home, and there is really nothing better than that!

Source: Stephanie Cooks Original

Ingredients:
2-3 chicken breasts (4-5 ounces each)
1.5 cups homemade cream of chicken soup, or canned if you prefer
1/4-1/2 cup fresh lemon juice, to taste
1/2 cup flour
1 egg
Olive oil spray
Salt
Pepper
Garlic powder

Directions:
1- Pound chicken to a uniformed thickness.
2- Spray a nonstick skillet with cooking spray, heat over medium high.
3- Dip in the flour, than in the egg.
4- Add to the skillet, cook through on both sides.
5- Remove the chicken from the skillet. Add the cream of chicken soup and lemon juice.
6- Heat until the soup thins and forms a sauce with the juice (it will appear lumpy until it is heated through).
7- Season with salt, pepper, and garlic powder.
8- Return the chicken to the pan. Flip so both sides are coated in sauce. Top with parsley.
9- Serve over orzo, pasta, or rice.