This bright, lemon chick is half sauteed, half baked, for a dish that's full of flavor but low on calories. Everyone will be sweet on this sour dish.
For 4 people
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.
Ready in 40 min