Herbed Lemon Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Skinless boneless chicken,
Breasts, cut into 1/4" thick
Slices,
1: Egg white, beaten
3 tbsp: Plain dried bread crumbs,
1/4 tsp: Dried thyme leaves,
1/4 tsp: Dried oregano leaves,
1/4 tsp: Salt,
1/4 tsp: Black pepper,
2 tsp: Unsalted butter, (stick
Margarine may be substituted,
Increase fat selection to 1,
And reduce optional calories,
To 15),
2 tsp: Peanut oil,
1/2 cup: Low-sodium chicken broth,
2 tbsp: , (1 fl. oz.) dry white wine
2 tbsp: Fresh lemon juice,
1 tbsp: Rinsed drained capers,
1 tbsp: Minced fresh flat-leaf,
Parsley,
Lemon slices to garnish,
Directions:
In medium bowl, combine chicken and egg white, tossing well to coat
thoroughly; set aside.
In gallon-size sealable plastic bag, combine bread crumbs, thyme,
oregano, salt and pepper; seal bag and shake to blend. Add 1 chicken
slice; seal bag and shake to coat. Place coated chicken slice on
large plate; repeat, using remaining chicken slices.
In large skillet, heat butter and oil; when foam subsides, add coated
chicken slices. Cook 1 minute on each side, until golden brown and
cooked through. Transfer chicken to serving platter; keep warm.
To same skillet, add broth, wine, lemon juice and capers; cook over
medium-high heat 2-3 minutes, until reduced to about 1/2 cup. Stir in
parsley; pour mixture over chicken. Serve garnished with lemon slices.
EACH SERVING PROVIDES: 1/2 fat; 2 proteins; 1/4 bread; 30 optional
calories
PER SERVING: 151 calories; 18g proteins; 5g fat; 5g carbohydrate;
27mg calcium; 301 mg sodium; 46mg cholesterol; 0g dietary fiber
Source from luhu.jp
thoroughly; set aside.
In gallon-size sealable plastic bag, combine bread crumbs, thyme,
oregano, salt and pepper; seal bag and shake to blend. Add 1 chicken
slice; seal bag and shake to coat. Place coated chicken slice on
large plate; repeat, using remaining chicken slices.
In large skillet, heat butter and oil; when foam subsides, add coated
chicken slices. Cook 1 minute on each side, until golden brown and
cooked through. Transfer chicken to serving platter; keep warm.
To same skillet, add broth, wine, lemon juice and capers; cook over
medium-high heat 2-3 minutes, until reduced to about 1/2 cup. Stir in
parsley; pour mixture over chicken. Serve garnished with lemon slices.
EACH SERVING PROVIDES: 1/2 fat; 2 proteins; 1/4 bread; 30 optional
calories
PER SERVING: 151 calories; 18g proteins; 5g fat; 5g carbohydrate;
27mg calcium; 301 mg sodium; 46mg cholesterol; 0g dietary fiber
Source from luhu.jp