Lemon Buttered Chicken

Adventures Of A Farm Chickie…out and about…

Recently, I picked up a bottle of Razz’s Shagbark Hickory Syrup at the Forks Farm Market  in Orangeville, PA. When I got home, I was pleasantly surprised to find a brochure with a few tasty-sounding recipes in the bag, and thought I’d share the Lemon Buttered Chicken recipe in the hopes of hearing back from those of you who decide to try it. Did you make any changes to the recipe? If so, what did you do and how did it turn out? I will be making this myself as soon as I pick up some lemons!

This also got me thinking about my own marketing and the services that I provide to my chicken customers. What a great idea to provide some recipes for customers to try, especially if it means they will need a few more chickens to make them!  I’m planning on putting together my own tasty-sounding recipes to share with my customers, and I’d love to hear back from any of you that have some to share.

Keep on cluckin’!
Christie

LEMON BUTTERED CHICKEN
4 boneless, skinless chicken breasts
3 Tbs. flour
3 Tbs. butter
1 Tbs. water
3 Tbs. shagbark hickory syrup
Juice of 1 fresh lemon
1 1/2 tsp. chicken bouillon
Chopped parsley
Lemon slices

Pound chicken lightly to flatten. Coat with flour and shake to remove excess. In a large frying pan, melt butter. Add chicken breasts and saute until golden brown on both sides. Add water, syrup, lemon juice, and chicken bouillon in small bowl and stir. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 5 minutes or until chicken is no longer pink in center. Remove chicken from pan. Keep warm.

Cook and stir pan juices over high heat until thickened and syrupy, 1-2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.