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Lemon Chicken

No recipe image available.This delectable chicken dish boasts the flavor of the Asian restaurant favorite of the same name—without the mess or the added calories of deep frying.

Recipe Ingredients:

4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
1/3 cup all-purpose flour
1/4 teaspoon black pepper
2 tablespoons butter or margarine
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup sliced green onions
Lemon slices, cut in half (optional)

Cooking Directions:

  1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4 inch thick. Remove plastic wrap.
  2. In a shallow dish stir together flour and black pepper. Coat chicken with flour mixture, shaking off any excess.
  3. In a large skillet heat butter over medium heat. Add chicken and cook for 4 to 6 minutes or until chicken is no longer pink (170°F / 80°C), turning once. Remove from skillet; cover and keep warm.
  4. For sauce, in a small bowl stir together chicken broth, lemon juice, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions. If desired, top chicken with lemon slices. Spoon sauce. over chicken.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 269, total fat: 8g, saturated fat: 2g, cholesterol: 82mg, sodium: 339mg, carbohydrate: 11g, total sugar: 1g, fiber: 1g, protein: 35g, vitamin C: 16%, calcium: 3%, iron: 9%, starch: .5 diabetic exchange, very lean meat: 4.5diabetic exchange, fat: 1.5diabetic exchange.

Recipe provided by Better Homes and Gardens - a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.