This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled this simple recipe is one of the best out there.
'This is one of our favorites-for Sunday dinner or for taking along on a picnic,' shares Rebekah Miller of Rocky Mount, Virginia. 'Served hot or cold, it's a real treat.'
I have been diligently trying to come up with recipes that can be frozen in small portions for my toddler to have for lunches. It turns out that these make a great lunch for him or a side dish for dinner! Once A Month Mom
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
