Ingredients

The following ingredients have 5 Servings
  • 1/2 cup butter
  • 1/2 cup flour mixture
  • 2 1/2 cups milk
  • 1 3/4 cups chicken broth
  • 1/4 cup sour cream
  • 1 teaspoon lemon juice
  • 1 tablespoon freshly chopped parsley, plus more for garnish if desired
  • Salt and pepper, to taste
  • 4-6 boneless, skinless chicken breasts
  • 3 eggs
  • 2-3 cloves garlic, minced
  • 1 1/2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried marjoram
  • 1-2 tablespoons vegetable oil

Instruction

  • In small bowl, whisk together eggs and garlic. Place chicken in a large, zip-top bag and add the egg mixture. Seal tightly. Refrigerate chicken for at least 3 hours.
  • In a large bowl, combine flour, paprika, salt, pepper, cayenne pepper, garlic powder, onion powder and marjoram. Reserve 1/2 cup of the flour mixture to make the gravy.
  • Preheat oven to 350 degrees. Dredge the chicken breasts in the remaining flour mixture.
  • Heat oil in a large skillet over medium high heat. Brown chicken for 2-3 minutes per side, until golden. Spray a 9x13 baking dish with non-stick cooking spray and place chicken in dish. Bake, uncovered for about 30 minutes, or until chicken is cooked through.
  • Meanwhile, prepare the gravy. Melt butter in a large skillet over medium heat.
  • Whisk in the reserved flour mixture and cook for about 1 minute. Slowly whisk in the milk, then chicken broth, until smooth. Stir in the sour cream and lemon juice.
  • Season with salt and pepper, to taste. Stir in the parsley just before serving.