Low Carb Baked Lemon Chicken
Country Extra
I found this recipe many years ago when my children were toddlers. I've
changed it a little over the years to make it my own. Everyone in my
family just loves it!
SERVINGS: 4
CATEGORY: Low Carb
METHOD: Baked
TIME: Prep: 25 min. Bake: 25 min.
Ingredients:
3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/2 pounds)
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon butter
1 cup chicken broth
3 tablespoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried thyme
4 lemon slices
2 tablespoons minced fresh parsley
Hot cooked rice, optional
Directions:
In a shallow bowl, combine flour and pepper; dredge the chicken. Set
remaining flour mixture aside. In a skillet, brown chicken in oil;
transfer to an ungreased 9-in. square baking dish.
In a saucepan, saute onion in butter. Add reserved flour mixture;
stir to form a thick paste. Gradually add broth, lemon juice, basil and
thyme; mix well. Bring to boil; cook and stir for 2 minutes or until
thickened and bubbly. Pour over the chicken. Top each half with a lemon
slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or
until the juices run clear. Serve over rice if desired. Yield: 4
servings.
Nutrition Facts
One serving: (prepared with margarine and reduced-sodium broth and
served without rice) Calories: 287 Fat: 13 g Saturated Fat: 0 g
Cholesterol: 73 mg Sodium: 104 mg Carbohydrate: 12 g Fiber: 0 g Protein:
29 g Diabetic Exchange: 4 lean meat, 1 vegetable, 1/2 starch.
www.tasteofhome.com
Country Extra
I found this recipe many years ago when my children were toddlers. I've
changed it a little over the years to make it my own. Everyone in my
family just loves it!
SERVINGS: 4
CATEGORY: Low Carb
METHOD: Baked
TIME: Prep: 25 min. Bake: 25 min.
Ingredients:
3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/2 pounds)
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon butter
1 cup chicken broth
3 tablespoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried thyme
4 lemon slices
2 tablespoons minced fresh parsley
Hot cooked rice, optional
Directions:
In a shallow bowl, combine flour and pepper; dredge the chicken. Set
remaining flour mixture aside. In a skillet, brown chicken in oil;
transfer to an ungreased 9-in. square baking dish.
In a saucepan, saute onion in butter. Add reserved flour mixture;
stir to form a thick paste. Gradually add broth, lemon juice, basil and
thyme; mix well. Bring to boil; cook and stir for 2 minutes or until
thickened and bubbly. Pour over the chicken. Top each half with a lemon
slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or
until the juices run clear. Serve over rice if desired. Yield: 4
servings.
Nutrition Facts
One serving: (prepared with margarine and reduced-sodium broth and
served without rice) Calories: 287 Fat: 13 g Saturated Fat: 0 g
Cholesterol: 73 mg Sodium: 104 mg Carbohydrate: 12 g Fiber: 0 g Protein:
29 g Diabetic Exchange: 4 lean meat, 1 vegetable, 1/2 starch.
Baked Lemon Chicken
Our bright, cheery baked lemon chicken is a family favorite that can be enjoyed year-round. Serve it with warm rice to soak up all that delicious, buttery sauce.
www.tasteofhome.com
