posted by Linda in MO 06-09-102 12:48 PM
* Exported from MasterCook *
Lemon Chicken
Recipe By :I adapted from BH&G Hometown Cooking, June 2002, pg. 12
Serving Size : 4 Preparation Time :0:00
Categories : Chicken , Low-Fat,
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless, skinless chicken breast halves (about 1 lb.)
1/3 cup flour
1/4 t. lemon pepper or pepper -- (1/4 to 1/2 t.)
1 T. butter
1 T. extra virgin olive oil
Sauce:
1 cup chicken broth
zest of one lemon -- optional
1/4 cup fresh lemon juice
1 T. cornstarch
2 green onions -- sliced
Place chicken between 2 pieces of plastic wrap and pound thin.
In a shallow dish, combine the flour and lemon pepper.
In a large skillet, melt butter and olive oil over medium or med-high heat.
Lightly coat each chicken piece with the flour mixture. Place chicken in hot skillet and brown on each side until juices run clear, turning once (recipe said 4-6 minutes, but my chicken pieces were a little larger so it took me a little longer). Remove from skillet; keep warm.
While chicken is browning, stir together broth, zest, lemon juice, cornstarch, and green onions.
After removing chicken, add sauce to skillet. Scrape up the brown bits and stir sauce until thickened and bubbly. Cook and stir 2 minutes more.
Pass sauce with chicken. The sauce is also wonderful over basmati rice. (In the magazine they suggest couscous)
4 servings
226 calories, 9 g. fat, 0 g. fiber per serving
NOTES : The original recipe called for 2 T. butter and no olive oil; pepper instead of lemon pepper; no lemon zest; and told you to add the green onions to the sauce at the very end.