Chicken W/ Lemon-Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Better Homes & Gardens Phase 1 Low-Carb Recipes Page 231 2 Net Carbs Ingredients:
4 boneless skinless chicken breast halves (or twice as many chicken tenders) |
salt |
black pepper |
2 tablespoons cooking oil |
2 cups sliced fresh mushrooms |
1/3 cup chicken broth |
2 tablespoons lemon juice |
1 tablespoon snipped fresh parsley |
thin lemon slice (optional) |
Directions:
1. Preheat oven to 200°F.
2. Place each chicken breast half between two pieces of plastic wrap.
3. Using flat side of meat mallet, pound lightly to 1/4-inch thickness.
4. Sprinkle chicken with salt & pepper.
5. In a large skillet cook chicken in hot oil over medium-high heat for 5-6 minutes or until no longer pink (170°F) turning once.
6. Remove chicken from skillet.
7. Place on a serving platter & cover with foil to keep warm in the oven.
8. For sauce, in the same skillet cook mushrooms for 2 minutes; remove from heat.
9. Stir in chicken broth and lemon juice.
10. Return to heat.
11. Bring to boiling.
12. Boil gently, uncovered, for 2 minutes.
13. Stir in parsley.
14. Spoon over chicken.
15. If desired, garnish with lemon slices.
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