Recipe Details

Lemon Chicken with Reduced Chicken Broth

Number of Servings: 4

Serving Size: 1 chicken breasts, 2 Tbsp. broth

Lemon Chicken with Reduced Chicken Broth

Name: Amount:
boneless, skinless chicken breasts 4 ea
salt 1 tsp
pepper 0.50 tsp
all-purpose flour 0.50 cup
lemon, medium 2 ea
olive oil 1 Tbsp
garlic, chopped 1 Tbsp
low-fat, low-sodium chicken broth 0.50 cup
1:

Season the chicken breasts with salt and pepper. Place the flour in a separate, shallow bowl, then dredge the chicken through the flour until it is coated. Using a cheese grater, grate the rind of both lemons. Squeeze the lemon juice from the two lemons into a separate bowl.

2:

Heat the olive oil in a pan over medium heat. Place the chicken breasts in the pan and cook each side until it is golden brown. Add the lemon juice, grated lemon rind, and garlic to the pan. Continue cooking until the pan is almost dry again, turning the chicken once while cooking.

3:

Add the chicken stock to the pan and bring the liquid to a simmer. Cook until the liquid has been reduced by half. Serve the chicken breasts with reduced liquid on top.

Nutritional Information (per serving)
Calories 197
Calories from Fat 58
Total Fat 7g
Saturated Fat 1g
Cholesterol 73mg
Sodium 647mg
Potassium n/a
Carbohydrates 7g
Dietary Fiber 0g
Sugars 1g
Protein 28g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 3 Very Lean Meat1 Fat