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Peppery Lemon Chicken




Source of Recipe


Healthy Meals in Minutes


List of Ingredients





4 skinless, boneless chicken breast halves (4 oz. each), pounded 1/4 inch thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups thinly sliced mushrooms
3/4 cup dry white wine or reduced-sodium chicken broth
2 tablespoons chopped parsley, divided
1/4 teaspoon crushed hot red pepper flakes (optional)
4 lemon wedges for garnish

Season chicken with salt and black pepper. In a large nonstick skillet over medium heat, combine chicken, mushrooms, wine, 1 tablespoon of parsley, and red pepper flakes. Bring to a boil; reduce heat to low. Cover, and simmer until chicken is cooked through and no longer pink, about 15 minutes. Spoon chicken mixture on serving plates. Sprinkle with remaining parsley. Garnish with lemon wedges. Serve immediately. Makes 4 servings at 3 points each

Variation: Substitute the parsley with 1 teaspoon of chopped fresh tarragon or thyme, or 1/4 teaspoon of your favorite dried herb. Add zip with 1/2 teaspoon of grated lemon peel, or substitute 1 tablespoon fresh lemon juice for 1 tablespoon of the wine.



Recipe