Serve this zesty lemon chicken over your favorite pasta, or rice.
Directions
1. Place each chicken piece, boned side up, between 2 pieces of plastic wrap. Pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap.
2. In a shallow dish, stir together flour and pepper. Lightly coat each piece of chicken with flour mixture.
3. In a large skillet, cook chicken in hot butter or margarine over medium heat for 4 to 6 minutes or until chicken is tender and no longer pink, turning once. Remove from skillet; 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. To serve, spoon the sauce over chicken. Makes 4 servings.
TIP: For best results when pounding chicken breasts, pound lightly with the flat side of a meat mallet. Work from the center to the edge until the chicken is an even thickness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (577g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 371 | ||
Calories from Fat: 84 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 152.1mg | 47 % | |
Sodium 1450.2mg | 50 % | |
Potassium 737.6mg | 19 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.5g | ||
Protein 57.5g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 371
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