Lemony chicken breasts is a dish made with chicken breasts that are marinated in a lemon juice and herb mixture, then grilled or baked.
SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF.
COATCHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER.
HEAT OIL IN SKILLET OVERMEDIUM 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 AKNIFE, REMOVE TO SERVING PLATER OR DINNER PLATES.
ADD LEMON JUICE TOSKILLET.
STIR OVER MEDIUM HIGH HEAT FOR 2 TO 3 MINUTES, SCRAPING UP ANYBROWNED BITS FROM BOTTOM.
COOK UNTIL SAUCE IS REDUCED SLIGHTLY.
STIR INCAPERS AND PARSLEY.
POUR OVER CHICKEN.
MAKES 2 SERVINGS.
PER SERVING: 219CALORIES, 34 g PROTEIN, 4 g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.
Ingredients
Directions
SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF.
COATCHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER.
HEAT OIL IN SKILLET OVERMEDIUM 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 AKNIFE, REMOVE TO SERVING PLATER OR DINNER PLATES.
ADD LEMON JUICE TOSKILLET.
STIR OVER MEDIUM HIGH HEAT FOR 2 TO 3 MINUTES, SCRAPING UP ANYBROWNED BITS FROM BOTTOM.
COOK UNTIL SAUCE IS REDUCED SLIGHTLY.
STIR INCAPERS AND PARSLEY.
POUR OVER CHICKEN.
MAKES 2 SERVINGS.
PER SERVING: 219CALORIES, 34 g PROTEIN, 4 g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.
