Creamy Lemon Chicken with Bacon - 9g Carbs, 2g Fiber
From: www.familycircle.com - March 2014
Servings: 5
Prep: 5 min
Cook: 18 min
1 bunch thin asparagus, trimmed
4 slices bacon, cut into 3/4-inch pieces
1 (24 oz pkg) Italian-style chicken breast cutlets OR
1 pkg plain chicken breast cutlets PLUS 1/2 tsp lemon pepper
Freshly ground black pepper
1 (14.5 oz can) reduced-sodium chicken broth
2 Tbsp flour
1 lemon, cut into wedges
1. Heat 1/2 inch of water in a skillet. Add asparagus and cook 3 minutes. Drain and rinse in cool water to stop cooking.
2. Meanwhile, cook bacon in a large heavy skillet over medium heat until crisp, 8 minutes. Remove to paper towels. Discard all but 1 Tbsp of the drippings.
3. Season chicken with black pepper. If using plain chicken, sprinkle with lemon pepper. Cook chicken in hot drippings over medium heat for 3 minutes. Turn over and cook 4 minutes more. Remove chicken from skillet.
4. Whisk together broth and flour. Add to skillet and bring to a simmer, stirring. Add chicken and asparagus. Cook 2 to 3 minutes over medium-low heat until chicken is cooked through (165 degrees ) and asparagus is warm. Squeeze lemon wedges over dish and sprinkle with bacon.
Servings: 5
Nutrition per Serving: 225 Calories, 6g Total Fat, 2g Sat Fat, 83mg Cholesterol, 9g Carbs, 2g Fiber, 31g Protein, 661mg Sodium
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