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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light, citrusey chicken, low in carbs, cholesterol and sodium. Serve with rice and a nice garden salad. Great for a warm summer evening. Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons margarine |
1 teaspoon garlic, minced |
2 tablespoons lemon juice |
1 cup green onion, chopped |
1 cup fresh mushrooms, cut in half |
salt and pepper (i don't use salt, but you can if you want to) |
lemon slice, fresh parsley for garnish (optional) |
Directions:
1. Pound each chicken breast with a mallet until about 1/4-1/2 thick.
2. In large skillet, melt margarine, and add garlic, salt and pepper. Cook over medium heat for about 1 minute, then add chicken breasts. Cook for about 10-12 minutes, or until chicken is cooked through. Remove chicken to a serving plate, but keep warm.
3. Stir in lemon juice into the pan drippings. Add green onions and mushrooms. Cook, stirring constantly for about 3 minutes. Spoon over chicken, and garnish with lemon slices and parsley if you're using them.
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