Ingredients
| 2 tbsp. | all-purpose flour | | 1/2 tsp. | salt | | 1 dash | white pepper | | 2-1/2 to 3 lb. | frying chicken pieces | | 1/4 cup | oil | | 1/3 cup | water | | 2 | chicken bouillon cubes | | 1 | egg, beaten | | 3 tbsp. | lemon juice | | 2 tbsp. | parsley, chopped |
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Instructions
Combine flour, salt and pepper. Dredge chicken pieces with flour mixture and brown lightly on all sides in oil in a skillet. Add water and bouillon cubes; cover and simmer about 30 minutes, or until chicken is tender. Remove chicken from pan. Combine egg and lemon juice and blend into stock in skillet. Add parsley and heat gently. (Do not boil). Serve over chicken.
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