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This recipe courtesy Char Graves

Lemon Chicken 4 servings

3 Tablespoons ww flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves
2 Tablespoons olive oil
1 medium onion, coarsely chopped
1 Tablespoon margarine or butter
1 cup chicken broth
3 Tablespoons lemon juice
1/2 teaspon thyme
Lemon wedges for granish
2 Tablespoons chopped parsley

Shake chicken in plastic bag with ww flour, salt and pepper. Reserve
excess flour.

Brown one side of chicken with 1 T. oil. Add remaining oil and brown
other side. Transfer chicken to plate.

Melt butter in skillet. Add onion and cook, stirring, until softened, 2
to 3 minutes.

Stir in reserved seasoned flour and cook, stirring, until the flour is
completely incorporated, about 1 minute.

Add the broth, 2 T. of lemon juice adn the thyme and bring the mixture
to a boil, stirring constantly.

Return the chicken to skillet, reduce the heat to med. low and cover the
skillet. Cook until the chicken is tender and opaque, about 5 minutes.

Divide the chicken among 4 plates. Stir the remaining 1 T. lemon juice
into the sauce in the skillet and pour over the chicken. Serve the with
lemon wedges on side and a sprinkling of parsley.

Hope the little bit of lemon juice is not a problem as this is a
delicious dish and low calorie (I know, I know) and low fat.

Serve with fresh green beans and a nice salad and you've got a feast!
This looks delicious!! I have already pasted it to my Word Document, thanks to some advice I go this AM on SweetTalk Plus!!
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