6 chicken breasts, dredged in flour
1/4 cup chopped green onion
4 TB butter
1 cup Rhine wine or chicken stock
1/3 cup lemon or lime juice
1.5 TB lemon or lime rind (optional)
1 tsp each of rosemary, parsley, tarragon an seasoned salt
1 cup light cream or milk
Fresh parsley and lemon slices for garnish adds to a beautiful meal!
Brown dredged chicken and onion in butter. Add chicken stock or wine along with the lemon or lime juice. Add the spices and rind. Cover and cook slowly for 40-50 minutes (depending on the size of the chicken breasts). Uncover and add cream and seasoned salt.
Garnish with parsley and lemon slices. Serve over rice.
Serves 6
