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Lemon Chicken with Oregano




Source of Recipe


the Low-Salt Cookbook


List of Ingredients




1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 pound chicken breast tenders, fat removed
2 to 3 tbl. chopped fresh oregano (or 2-3 tsp dried and crumbled)
1 medium clove garlic, minced
1/4 teaspoon paprika
2 tablespoons snipped fresh parsley

Recipe



Heat a large nonstick skillet over medium high heat. Remove skillet from heat and spray with nonstick cookign spray (or use broth for this step). Return to heat and add lemon zest and lemon juice, swirling to coat bottom. (original recipe calls for 2 tsp oil at this stage as well to be added to skillet). Add chicken, oregano and garlic to skillet; cook, covered, for 3-5 minutes or until chicken begins to turn white. Turn chicken over; cook 3-5 minutes, or until completely white on the surface. With lid on skillet, pour all pan liquid in a small bowl, reserving liquid.
Cook chicken, uncovered, for 2 minutes until lightly brown. Turn chicken over; cook for 3-5 minutes or until lightly brown. Sprinkle paprika over chicken and return pan liquid to skillet. Cook for 3-5 minutes more or until chicken is no longer pink in the center, stirring frequently. Garnish with parsley.