4 chicken strips
1/4 cup lemon juice
1/4 cup low-fat chicken broth
1 tablespoon butter
salt and black pepper to taste
fresh parsley
1 lemon, cut into slices
4 chicken strips
1/4 cup lemon juice
1/4 cup low-fat chicken broth
1 tablespoon butter
salt and black pepper to taste
fresh parsley
1 lemon, cut into slices
Combine the lemon juice, chicken broth, and butter in a frying pan
Heat the mixture over medium heat until the butter is melted
Place the chicken strips side by side
Season with salt and black pepper
Cook the chicken strips over high heat, uncovered, flipping occasionally
When the liquid has evaporated, the chicken strips will be tender and golden brown in the remaining fat
Flip the chicken strips to brown both sides
Remove the chicken from the pan and place it on a warm platter
Garnish with fresh parsley and lemon slices
Serve 4.
