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Lemon-Dijon Chicken Recipe | |
Chicken | |
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Ingredients:
3-1/2 Tbs. lemon juice3/4 tsp. Dijon mustard 2 cloves garlic, crushed 1-1/3 cups low sodium chicken broth, fat skimmed off top and discarded 4 6 ounce boneless skinless chicken breast halves, washed and patted dry 1/4 tsp. lemon pepper 2 tsp. cornstarch 1/4 tsp. fresh rosemary (plus some for garnish) 3/4 tsp. lemon peel, shredded
Directions:
Combine first 3 ingredients and 1/3 cup chicken broth. Mix well. Pour marinade over chicken breasts and marinate in refrigerater 1 hour. Preheat broiler. Remove chicken from marinade and reserve marinade. Sprinkle chicken with lemon pepper. Broil about 10 minutes per side, or until cooked throughout. Measure out 1 Tbs. plus 1 tsp. of remaining chicken broth and set aside. Combine rest of chicken broth with the marinade in a saucepan. Bring to a boil and then reduce heat to low. Simmer 15 minutes. Mix together cornstarch and reserved chicken broth. Blend into simmering mixture and cook 5 minutes longer. Strain the sauce through a china cap or fine sieve. Add rosemary and lemon peel. Slice chicken as thinly as possible. Pour sauce over chicken slices. Garnish with fresh rosemary.Per serving: calories 208, fat 2.9g, 13% calories from fat, cholesterol 100mg, protein 40.5g, carbohydrates 3.5g, fiber 0.4g, sugar 0.7g, sodium 187mg, diet points 4.8.
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