Lemon Chicken Simmer Recipe

Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.

Mix flour onion powder paprika and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.

Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side about 6 minutes total.

Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.

Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.