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CHICKEN LEMONAISE

1 pound boneless, skinless chicken breasts or tenders
3/4 cup mayonnaise
1/2 cup FINE bread crumbs
FRESH ground sea salt and black pepper
3+2 tablespoons butter
1/2 cup chopped onion
3 tablespoons WONDRA flour
1 cup hot water
1/2 cup homemade chicken stock
3 teaspoons better than bouillon paste
1/4 cup chopped parsley
Juice of 1 LARGE lemon (3 tablespoons)

• Generously season chicken pieces with FRESH ground sea salt and black pepper.
• Rub chicken with 1/4 cup mayonnaise and dredge in bread crumbs.
• Heat 3 tablespoons butter in skillet over medium heat.
• Saute’ chicken pieces 2-3 minutes on each side until cooked through. Keep warm.
• Add remaining butter to skillet.
• Add onion and sauté until tender.
• Sprinkle with flour, stirring until blended.
• Gradually stir in water until smooth.
• Add remaining ingredients, cooking and stirring to a SLOW boil.
• Stir in remaining mayonnaise and stir until smooth.
• Serve chicken over mashed potatoes.
• Ladle gravy over chicken.

NOTE:

• Original recipe called for margarine, but I don’t use it – so your choice.
• I also use WONDRA exclusively for sauces and gravies, but the original recipe called for plain AP flour.
• Recipe also called for 3 chicken bouillon cubes and I substituted to my preferred ingredient of better than bouillon paste.