LEMON-CAYENNE CHICKEN
Source of Recipe
DSredTX - Recipes From Friends
Recipe Link: http://www.laguna2001.com/recipe/index.pl Servings: 4
4 boneless, skinless chicken breast halves (about 4-oz. each); remove all visible fat
1/2 cup all-purpose flour
3/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne
1/8 tsp. black pepper
Vegetable oil spray
1 tbsp. extra-virgin olive oil
3 tbsp. water
1 tbsp. light margarine
1 tsp. fresh lemon juice
2 tbsp. finely chopped fresh parsley
Rinse chicken and pat dry with paper towels. Put chicken smooth side up between two sheets of plastic wrap. Using a tortilla press or smooth side of a meat mallet, lightly flatten chicken to 1/4-in. thickness, being careful not to tear meat.
In a shallow bowl, combine flour, paprika, salt, cayenne, and black pepper. Coat chicken, shaking off excess.
3. Spray a large nonstick skillet with vegetable oil spray. Add oil and put over medium-high heat for 1 minute, or until hot. Cook chicken for 8 minutes. Turn and cook for 7 to 8 minutes, or until golden brown. Place chicken on a serving platter.
To pan residue, add water, margarine, and lemon juice. Scrape any browned bits from skillet. Bring mixture to a boil. Boil for about 30 seconds, or until sauce is slightly thickened. To serve, drizzle sauce over chicken and sprinkle with parsley.
Nutritional Information Per Serving: Calories: 222; Fat: 7 grams; Carbohydrate: 13 grams; Sodium: 365 mg; Cholesterol: 63 mg; Protein: 25 grams; Fiber: 1 gram ++++ Exchanges: 1 Bread/Starch; 3 Low-Fat Meat
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