Ready in 1 hour
Try this Microwave Chicken with Lemon and Olives (Low Fat) recipe, or contribute your own. "Butter" and "Chicken" are two of the tags cooks chose for Microwave Chicken with Lemon and Olives (Low Fat).
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With a vegetable peeler, remove peel from lemons in long strips. Drop strips in a saucepan of boiling water and cook for 2-1/2 minutes. Remove from water. When cool enough to handle, scrape any remaining white pith off back of lemon strips. Cut into 1/8 x 2 inch slivers. Place in a bowl and toss with coarse salt. Let sit at room temperature for 1 hour. Clean chicken well. Remove excess fat. Cut breasts in half, removing center cartilage. Fan out the fillets on back of breasts. Place breasts in a bowl and pour 1/4 cup lemon juice over them. Let rest for 30 minutes. Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook on high for 30 seconds. Add onion, garlic, crystallized and powdered gingers, turmeric and broth. Stir well. Return to microwave and cook, covered, on high for 5 minutes. Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to casserole. Stir and cook sauce, covered, on high for 2 minutes. Drain chicken. Place in casserole in one layer, covering with sauce. Cook, covered, on high for 8 minutes or until breasts are tender but not overcooked. Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top; garnish with remaining parsley. Posted to MM-Recipes Digest by "Beth Ide"
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