This is a favourite family entree, one often served to guests as well. There are variations by using orange instead of lemon juice, adding various fresh herbs...
In large frypan, heat:
3 Tbsp. butter or oil
Shake to coat:
8 chicken breast halves (about 2 1/2 lb.)
1/2 cup flour
1 tsp. seasoned salt
Brown chicken breast lightly. Remove to 9x13 glass casserole dish. Put into 350ºF oven. To the frying pan juices add:
2 cups water
2 Tbsp. cornstarch (dissolved in the above water)
1 Tbsp. chicken bouillon powder
2 Tbsp. lemon juice
2 Tbsp. honey
sprig of fresh parsley (minced) or a sprinkle of dry
When the sauce is clear and gravy thick, taste, adjust seasoning. Pour over chicken, cover, and let bake for about an hour. Serve with a twist of lemon and a sprig of parsley.