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Chicken with Lemon




Source of Recipe


After-Five Cook by Thayer Wine


Recipe Introduction


The Olympian, Monday, April 3, 1995
Pan-sauteed chicken, perfect for a fast family supper, takes on as many
tastes as there are seasonings.

One of my favorite seasoning blends is Cavender's Greek Seasoning. It comes
both with and without salt in a yellow or blue cylinder-shaped box. Look for
it among the other spices and seasonings in the supermarket.

Add it to LC flour substitute for a seasoned coating used to dredge the
chicken breasts. To make sure that the results aren't gummy, dry the chicken
thoroughly before dipping it in the LC flour mixture and shake off all but
the lightest dusting of it.

After the chicken is cooked, remove it from the pan and use the pan juices
to make a sauce that is nice to serve with freshly cooked vegetables.




List of Ingredients




1/4 cup LC flour
Freshly ground black pepper
4 large boneless , skinless chicken breast halves
1 tsp Cavender's Greek Seasoning, divided use
1 Tbsp olive oil
2 tsp unsalted butter
1 Tbsp finely chopped shallots
1 cup chicken broth
1 1/2 tsp cornstarch or other LC thickener
1 1/2 tsp lemon juice or more to taste



Recipe



1. Combine LC flour, pepper and one-half teaspoon Cavender's Greek Seasoning
on a large plate.

2. Place chicken breasts, one at a time, between sheets of plastic wrap.
With a mallet, pound chicken breasts to an even thickness. Rinse with cold
water and pat thoroughly dry. Dredge chicken breasts with LC flour mixture.

3. In 12-inch, non-stick skillet, heat olive oil until rippling. Add chicken
breasts and saute until lightly browned, about two minutes. Turn and cook
until done, about four minutes. Remove from pan.

4. Add butter to pan. When foam subsides , stir in chopped shallots. Reduce
heat slightly and saute one or two minutes, or until softened.

5. Combine chicken broth, remaining one-half teaspoon Cavender's Greek
Seasoning, cornstarch and lemon juice. Cook over medium-high heat until
thickened and bubbling. Return chicken to pan; heat through. Taste sauce,
adding more lemon juice, if desired.