What To Do:
1. Make the stock: Whisk together
chicken stock concentrate and 1½ cups
hot water until dissolved.
2. Prep the ingredients: Chop the onion,
slice the lemon, and chop the parsley
3. Brown the chicken: Rub chicken with
2 teaspoons olive oil. Sprinkle with
¼ teaspoon each salt and pepper. Heat a
cast-iron skillet over medium-high heat.
Brown chicken 2 minutes on each side.
Remove from pan and keep warm.