Directions:
- Mash garlic with 1/2 teaspoon salt.
- Stir together garlic paste, thyme, and 3 teaspoons lemon juice.
- Add chicken and marinate covered 15 minutes.
- Pat chicken dry.
- Heat oil & butter in heavy skillet and saute chicken, skin side down, until golden, about 2 minutes on each side.
- Transfer chicken with tongs to a plate.
- Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes. Whisk in broth and remaining lemon juice in a stream. Whisk til smooth.
- Return chicken to skillet with any juices and simmer, covered, 15 minutes, or until springy to the touch and just cooked through.
- Stir in parsley and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.62 Kcal (484 kJ) | ||
| Calories from fat | 76.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 10.71mg | 4% | |
| Sodium | 68.56mg | 3% | |
| Potassium | 122.6mg | 3% | |
| Total Carbs | 7.89g | 3% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.11 Kcal (394 kJ) | ||
| Calories from fat | 62.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 13% | |
|---|---|---|---|
| Cholesterol | 8.72mg | 4% | |
| Sodium | 55.8mg | 3% | |
| Potassium | 99.79mg | 3% | |
| Total Carbs | 6.42g | 3% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 2.99g | 7% | |
| Vitamin C | 4.5mg | 9% | |
| Iron | 0.4mg | 3% | |
| Calcium | 12.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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