Garlic and Herb Lemon Chicken

A simple pan sauce of chicken broth and lemon juice for boneless chicken breasts makes this quick and easy recipe perfect for weeknight meals.


VERDICT: Great recipe, easy and very yummy. I added in white rice and fresh mushrooms for sides.

Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

1/4 cup flour
1 tablespoon McCormick® Perfect Pinch® Salt Free Garlic & Herb Seasoning
1 pound thinly sliced boneless skinless chicken breast halves (I used 4 breasts)
2 tablespoons oil
1 cup reduced sodium chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley

1. Mix flour and Seasoning in shallow dish. Reserve 1 tablespoon seasoned flour. Moisten chicken lightly with water. Coat evenly with remaining seasoned flour.

2. Heat oil in large nonstick skillet on medium heat. Cook half of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet.

3. Mix broth, lemon juice and reserved seasoned flour. Add to skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet; cook until heated through. Sprinkle with chopped parsley. Serve with cooked pasta or rice, if desired.

per serving:
Calories: 234, Fat: 10 g, Carbohydrates: 8 g, Cholesterol: 73 mg, Sodium: 208 mg, Fiber: 1 g, Protein: 28 g - Weight Watcher points 5 (chicken with seasoning only)