Lemony Chicken Breasts Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 each: CHICKEN BREAST WHOLE ***,
1 tbsp: FLOUR,
1/4 tsp: SALT,
1/4 tsp: PEPPER,
2 tsp: OLIVE OIL,
1/3 cup: CHICKEN BROTH,
2 tbsp: LEMON JUICE,
1 tbsp: CAPERS, DRAINED, OPTIONAL
1 tbsp: CHOPPED PARSLEY,
Directions:
*** SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF.
COAT CHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER. HEAT OIL IN
SKILLET OVER MEDIUM HIGH HEAT. ADD CHICKEN AND COOK FOR 6 TO 8
MINUTES, TURNING ONCE, UNTIL LIGHTLY BROWNED AND NO LONGER PINK IN
CENTER WHEN TESTED WITH A KNIFE, REMOVE TO SERVING PLATER OR DINNER
PLATES. ADD LEMON JUICE TO SKILLET. STIR OVER MEDIUM HIGH HEAT FOR 2
TO 3 MINUTES, SCRAPING UP ANY BROWNED BITS FROM BOTTOM. COOK UNTIL
SAUCE IS REDUCED SLIGHTLY. STIR IN CAPERS AND PARSLEY. POUR OVER
CHICKEN. MAKES 2 SERVINGS. PER SERVING: 219 CALORIES, 34 g PROTEIN, 4
g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.
Source from luhu.jp
COAT CHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER. HEAT OIL IN
SKILLET OVER MEDIUM HIGH HEAT. ADD CHICKEN AND COOK FOR 6 TO 8
MINUTES, TURNING ONCE, UNTIL LIGHTLY BROWNED AND NO LONGER PINK IN
CENTER WHEN TESTED WITH A KNIFE, REMOVE TO SERVING PLATER OR DINNER
PLATES. ADD LEMON JUICE TO SKILLET. STIR OVER MEDIUM HIGH HEAT FOR 2
TO 3 MINUTES, SCRAPING UP ANY BROWNED BITS FROM BOTTOM. COOK UNTIL
SAUCE IS REDUCED SLIGHTLY. STIR IN CAPERS AND PARSLEY. POUR OVER
CHICKEN. MAKES 2 SERVINGS. PER SERVING: 219 CALORIES, 34 g PROTEIN, 4
g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.
Source from luhu.jp
Tags
Poultry