Friday, April 30, 2010

Herbed Lemon Chicken-recipe

When my friend Melanie visited us in Utah, she made this yummy chicken for us. Ever since then, I have been after her to send me the recipe and she couldn't find it anywhere! So I finally got an email a couple of weeks ago from her...she found it!  Yay! This is quite peppery so if you don't like pepper, you might want to use a regular lemon seasoning instead of the lemon pepper.  But Jeremy and I love this...and so do the kids (although I scraped off some of the seasoning from their pieces). I hope you enjoy it!

Herbed Lemon Chicken

WW- Makes 4 servings @ 3 points per serving

2 Tbsp. Ms. Dash Lemon Pepper seasoning
1 Tbsp. all-purpose flour
12 ounces of boneless, skinless chicken breast
1 Tbsp. unsalted butter
½ medium lemon
1 c. low sodium chicken broth

1. On a large plate, combine lemon pepper seasoning and flour; pat chicken Dry and roll in mixture.
2. Heat butter in large skillet; add chicken And brown on both sides (about 3 minutes each side).
3. Meanwhile; remove zest from lemon; squeeze juice from lemon and mix zest and juice w/chicken broth.
4. Pour over chicken , cover and cook for 15 minutes. Remove lid and cook for a further five minutes or until juices run clear. (I kept the lid on until it was cooked...took about 20-25 minutes for me.) Serve immediately. The juice is so yummy poured over veggies and quinoa (or rice). :)

Thanks Melanie!!!!
Happy cooking & eating!

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