- Servings: 3
|6||Skinless Chicken Breasts With Bone|
|2||Chicken Bouillon Cubes|
|2-3 cloves||Garlic, minced|
|Ground Black Pepper, to taste|
|1 tsp||Garlic Powder|
|1 tsp||Rosemary or Thyme|
|3-4 Tbsp||Fresh Lemon Juice|
|1 stick||Butter or 3 Tbsp Margarine|
Season chicken breasts with black pepper, garlic powder, and rosemary or thyme. Melt butter in a skillet and add chicken. Cook on both sides until nicely browned. Remove chicken from pan then add lemon juice, garlic and bouillon cubes. Heat sauce, scraping up brown bits from bottom of frying pan to make a sauce.
Place chicken in 5 qt pot, add sauce mixture, cover, and simmer 3-4 hours or until chicken is done. Serve with macaroni and cheese or whatever pasta you prefer.
Baste chicken every half hour or it will dry out. To serve, take a little of the sauce and pour over chicken.