Easy Lemon Chicken
Source of Recipe
I adapted from BH&G Hometown Cooking, June 2002, pg. 12
Recipe Introduction
This is delicious and very lemony! Serve with basmati rice and steamed broccoli.
List of Ingredients
4 bonless, skinless chicken breast halves(about 1 lb.)
1/3 cup flour
1/4 t. lemon pepper -- (1/4 to 1/2)
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
Recipe
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
Note from magazine: "This delectable chicken dish boasts the flavor of the Oriental restaurant favorite of the same name without the mess of deep frying."
My 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.
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