|
|
RECIPES:
MAIN DISHES-
POULTRY:
Lemon Chicken
|
Lemon
Chicken |
|
|
|
|
|
|
|
MARINADE: |
|
|
½
tsp |
|
salt |
|
|
2
tsp |
|
dry
sherry |
|
|
1
tsp |
|
soy
sauce |
|
|
1
large |
|
egg
white |
|
|
1/8
tsp |
|
pepper
|
|
|
|
|
LEMON SAUCE: |
|
|
¼
cup |
|
chicken broth |
|
|
¼
cup |
|
granulated sugar |
|
|
1
Tbs |
|
water |
|
|
½
tsp |
|
salt |
|
|
2
tsp |
|
cornstarch |
|
|
¼
cup |
|
fresh lemon juice
|
|
|
|
|
REMAINING INGREDIENTS: |
|
|
1 ½
lbs |
|
boneless, skinless chicken breasts, cut
into thin slices |
|
|
6
Tbs |
|
cornstarch |
|
|
2
Tbs |
|
flour |
|
|
1
tsp |
|
sesame oil |
|
|
1
large |
|
lemon, sliced |
|
|
|
|
chicken broth for sautéing |
|
|
|
|
|
|
1 |
Combine
marinade ingredients in large freezer ziploc
baggie. Add chicken and mix well. Let stand at
room temperature for 15 minutes. |
|
2 |
Combine all
ingredients for the lemon sauce in a small bowl.
Mix well and set aside. |
|
3 |
Heat a small
amount of chicken broth in a skillet over medium
heat. Meanwhile, mix 6 T. cornstarch and 2 T.
flour in a medium-sized bowl. Drain chicken from
marinade and dip chicken pieces in the flour
mixture to coat. Brown chicken in the heated
broth. Continue adding more broth, as needed, to
prevent burning. Remove chicken and arrange on
platter. |
|
4 |
Stir lemon
sauce into the hot pan. Bring to a boil. When
the sauce begins to thicken, add 1 t. sesame
oil. Stir the sauce and pour over the chicken. |
|
5 |
Serve
immediately. Garnish with lemon slices. |
|
|
|
|
4 Servings
TOTAL FAT: 1.44g. per serving |
|
|
|
Cooking Tips |
|
*Great served with
fluffy white rice.
|
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
166.02 |
|
|
Calories From Fat (8%) |
|
12.96 |
|
|
|
|
% Daily Value |
|
Total Fat
1.44g |
|
2% |
|
|
Saturated Fat 0.73g |
|
4% |
|
|
Cholesterol
17.99mg |
|
6% |
|
|
Sodium
125.28mg |
|
5% |
|
|
Potassium
123.82mg |
|
4% |
|
|
Carbohydrates
29.43g |
|
10% |
|
|
Dietary Fiber 0.31g |
|
1% |
|
|
Sugar 12.95g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
29.12g |
|
|
|
|
Protein
7.95g |
|
16% |
|
WW POINTS: 3.5
|
|
|
|
|
|
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This was delicious. I served it with
pilaf and sauteed spinach and mushrooms."
-New Hampshire
****Restaurant
Quality!- would
make it again. "This
is, by far, the best lemon chicken recipe I have ever made!!!!"
-Columbia, MO
|
|
