Classic Lemon Chicken

This ½ sautéed and ½ baked lemon chicken is skinless therefore flavorful but “low” in calories! Everybody will be sweet on this sour dish. Makes 4 servings Ingredients 4 skinless chicken breasts Salt, pepper and paprika 3/4 cup water, divided 1/4 cup white wine 1 tsp. chicken bouillon powder 1/4 cup lemon juice 2 tsp. flour 1 lemon, thinly sliced Methods/steps Heat oven to 375 degrees. Spray a frying pan with PAM. Season chicken breasts to taste with salt, pepper and paprika. Heat frying pan and sauté chicken until nicely browned for about 10 minutes, adding about 1/4 cup water near the end of the cooking time to loosen meat from the pan. Remove chicken breasts to a shallow baking dish. To the pan juices, add the white wine, 1/2-cup water and chicken bouillon, and heat through. Meanwhile, mix the lemon juice and flour in a cup. Pour into the frying pan and stir until sauce is thickened. Pour sauce over chicken; top with lemon slices and bake for 20 minutes. Additional Tips Ready in 40 min