A little lemon with your chicken

By MARY ALICE HOLT

Jill Pickett

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I always get so excited when I see an envelope in the mail from Polly Shaw of Elizabethtown. I know it means she’s sent me more great recipes.

Polly and I obviously have the same taste buds, because everything she likes I like. Make that everything she likes … I love.

This lemon chicken recipe is no exception.

I used boneless chicken breasts because that’s my preference (I don’t like messing with bones), and the results were to die for. I served this with rice, but it would be equally tasty served over pasta.

The only negative thing I have to say about the recipe is that I can’t have it every day, or even every week. The fat content in the butter and cream make it less than ideal for a person with weight issues. However it is easy to lessen the fat content. Just use reduced-fat butter (Land O'Lakes makes a good one) and fat-free half and half (again, the Land O'Lakes brand is good) instead of heavy cream. I have made the recipe with reduced-fat butter with great results, but have not yet tried it with fat-free half and half.

Polly Shaw’s Lemon Chicken 3 whole breasts of chicken, halved, then halved again ½ cup all-purpose flour Salt and pepper to taste 1 stick butter 3 tablespoons lemon juice  ¼ teaspoon grated lemon rind 1 cup heavy cream Parmesan cheese Lightly flour and salt and pepper the chicken. Fry the chicken in the butter until golden brown, about 15 minutes, then set it aside. Discard all but 1 tablespoon of the butter. Scrape the bits in the pan, add lemon juice and lemon rind. At moderate heat, add heavy cream (lighten with milk if you like to make a little more gravy) and stir well. Put the chicken in a casserole dish, pour the gravy over it and sprinkle it with Parmesan cheese. Bake about 30 minutes at 350 degrees.   WE WANT YOUR RECIPES Send your recipe to: Best Recipe, The News-Enterprise, 408 W. Dixie Ave., Elizabethtown, KY 42701; or e-mail it to maholt@thenewsenterprise.com; or fax it to Mary Alice Holt at 769-6965. Include your name, address and phone number and tell something about the history of the recipe. If possible, include a photo of yourself.     Mary Alice Holt can be reached at 505-1751, or at maholt@thenewsenterprise.com.