Lemon Chicken with Rosemary
4-6 boneless, skinless chicken breasts
1 egg, beaten
salt and pepper to taste
1/2 cup flour
3 tablespoons butter
1 envelope Lipton Golden Onion
soup mix
2 tablespoons fresh lemon juice
1 cup hot water
1/4 teaspoon garlic salt
4-6 lemon slices
4-6 sprigs fresh rosemary
Dip chicken in egg, lightly salt and pepper, then dredge in flour. In a 12-inch or larger skillet, brown chicken in butter.
Blend soup mix in hot water, add lemon juice and garlic salt, then stir into skillet.
Arrange lemon slices and rosemary slices on chicken and bring to a boil. Simmer, covered, for 15-20 minutes or until chicken is done. Great served withmashed potatoes or pasta.
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