Pat's Lemon Chicken

 

(This recipe is from my mother-in-law, who gave this to me years ago and was a favorite with my family.  When I first made this, you could only buy chicken breasts with the skin and bone in.  This recipe is best with the bone still in, but does ok without it, also this freezes well for a freezer meal.  A few years ago I was in charge of a Valentine's dinner at my local ward church.  I had several women help make this dish, it was interesting to see how different each one looked as each person cooks differently and adds their own flair to it.  They all turned out lovely and we got rave reviews)

1/4 c. flour

2 1/2 tsp. salt

1 tsp. paprika

6 whole chicken breasts (skinned) - I did use boneless/skinless

** Combine and put in a bag to coat and then fry chicken in butter until lightly browned.  Add 1/2 c. water.  Simmer covered for about 10 min or until almost tender.  Arrange in 9 x 13 pan.  

**Mix:

2 tsp. cornstarch ( I like to use about 3)

1/4 c. half and half.  

**Stir in drippings and cook, stirring over low heat.  Gradually stir in another

 1/4 c. half and half

1 tsp. lemon peel

1 Tbsp. lemon juice

**cook until thickened like a gravy.

**Pour over chicken.  Can wrap and freeze. 

** If frozen, thaw 4 hours (make sure the chicken is thawed)

**Heat oven to 350 F.  Heat uncovered in oven for 50 min. if bone in, or 20 to 25 min. for boneless.  

** After 35 min (for bone in) and 10 minutes for boneless, sprinkle 1 c. grated Swiss cheese over the top and bake until bubbly and light brown.  Garnish with Parsley if desired.