Yesterday was Bella’s first day of school. I know many of you in different parts of the country have been back for a while, but not here in NJ…back to school is always after Labor Day.
The last few weeks of summer vacation proved to be a bit challenging for us, but now we’re heading back into a routine, and hopefully things will improve. Bella LOVES school and I think she really missed it. The fact that she was asleep by 6:30 last night is pretty good proof that she had a great time 🙂
Lots of moms around the country are now way busier than they have been in a few months, between school, sports, activities, and everything else that this time of year brings families. Which makes dinners like this even more valuable.
On the table in 30 minutes, but it tastes like you spent all day slaving over a hot stove. Score!
from Framed Cooks
4 boneless chicken breasts
3 tablespoons fresh lemon juice
1/4 cup AP flour
1/8 teaspoon pepper
1/4 cup (1/2 stick) butter
1/2 cup chicken stock
chopped fresh parsley
Beat egg in a small bowl with 1 tablespoon of lemon juice. Set aside. Mix flour and pepper in a shallow dish. Dip chicken in egg mixture, then flour.
Melt butter in a large skillet and brown chicken. Add remaining lemon juice to chicken broth, then add to pan. Cover and simmer for 20 minutes, turning chicken halfway through. Garnish with fresh parsley, if desired.