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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with parslied noodles and a spinach salad. Ingredients:
1/2 cup fat-free, less-sodium chicken broth |
3 tablespoons fresh lemon juice |
1 teaspoon cornstarch |
1/2 teaspoon grated lemon rind |
1/2 teaspoon sugar |
1/8 teaspoon garlic powder |
4 (4-ounce) skinned, boned chicken breast halves |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
2 teaspoons reduced-calorie margarine |
chopped fresh parsley (optional) |
Directions:
1. Combine first 6 ingredients in a small bowl; set aside.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut each breast into 2-inch pieces.
3. Combine flour, salt, and pepper in a small bowl. Dredge chicken pieces in flour mixture. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet; keep warm.
4. Stir broth mixture, and add to skillet. Cook over medium heat until mixture is thickened and bubbly, stirring constantly. Stir in margarine. Spoon sauce over chicken; sprinkle with parsley, if desired.
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