Heat chicken stock and 4 tbs lemon juice in pan to simmer.
In separate pan, melt butter and add flour 1 tbs at a time to make your roux.
Spoon the chicken stock mixture into the roux slowly, stirring with each added portion. Return to pan that stock mixture was in and bring just to a boil, then reduce heat to low. Thin to your liking with 2:1 chicken stock to lemon juice. Stir in Splenda (or sugar).
In a large saute pan, heat olive oil and garlic until oil starts to shimmer. Add diced chicken. When chicken is just cooking, add 2 tbs lemon juice and wine.
If you choose to cook your vegetables with the chicken, put them in just after the wine. Or you can steam the vegetables and add at the end.
Cover and cook, stirring occasionally, until chicken is nicely browned.
Serve chicken with rice and drizzle the lemon sauce generously over everything.
Check your lemon sauce for the right balance of tart and sweet for you - each lemon juice is different. I use a really strong one with no added sugar, so this recipe might end up too sweet for you. Add more lemon juice or more Splenda/sugar to get the taste just right for you.
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|Serving Size: 1 Serving (818g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 240 (47%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||36 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 98.5mg||30 %|
|Sodium 484.4mg||17 %|
|Potassium 799.5mg||21 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 27.5g|
|Protein 36g||51 %|
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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: 508
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