Ingredients
Original
recipe makes 6 servings
6 (4 ounce) skinless, boneless chicken breast
halves
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons margarine or butter
1 cup chicken broth
3 tablespoons flour
1/4 cup lemon juice from concentrate
1 teaspoon sugar
2 tablespoons chopped fresh chives
Directions
Rinse
chicken; pat dry. Combine 1/4 cup flour, salt, and pepper in a plastic bag. Add
chicken, a few at a time, shaking to coat.
Cook
chicken in hot margarine or butter in large skillet over medium-high heat 8 to
10 minutes or until tender and no longer pink, turning once. Reduce heat as
necessary during cooking to prevent overbrowning. Remove from skillet, reserving
any drippings. Keep warm.
For sauce,
combine broth and 3 tablespoons flour in screw-top jar. Cover and shake well;
add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1
minute longer. Stir in ReaLemon® and sugar; heat through. Serve sauce
over chicken. Sprinkle with chives.
