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Garlic and Lemon Chicken
Source: dLife

White meat chicken breasts served with lemon/garlic sauce.

Rating:
Prep Time: 2 hours
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 477.4
Total Carbs 7.5 g
Dietary Fiber 0.2 g
Sugars 0.8 g
Total Fat 28.7 g
Saturated Fat 9.3 g
Unsaturated Fat 3.5 g
Potassium 375.9 mg
Protein 30.9 g
Sodium 615.8 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 4 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

6 each  whole chicken breast, raw
2 tbsp  extra virgin olive oil
30 each  medium garlic cloves
4 tbsp  salted butter
2 each  fresh lemon juice, per fruit
1 cup  white wine
3 cup  chicken broth
3 pinch  fresh thyme
1 tbsp  fresh lemon peel
1 pinch  salt and pepper
Directions
  1. Two to three hours before cooking, season the chicken with salt and refrigerate. Bring to room temperature before preparing.
  2. Heat 1 tablespoon of olive oil and garlic in a sauté pan over medium-low heat for approximately 15 to 20 minutes. Stir the garlic to keep it from burning.
  3. When the garlic is soft, heat the rest of the olive oil and 2 tablespoons of butter in a Dutch oven. Put the chicken in the Dutch oven and cook, skin side down, until the skin is crisp and golden. Turn them over and decrease the heat to medium-low.
  4. After you have flipped the chicken, put the olive oil sauce and garlic in the chicken pan. Add half of the lemon juice, the white wine, the chicken stock, the thyme, and half of the lemon zest. Bring to a simmer and continue to cook, covered, for about 5 to 7 minutes, or until the chicken is tender and cooked thoroughly. Stir as needed and add water, if needed, to keep half an inch of liquid in the pan.
  5. Remove the chicken, increase the heat, and bring the liquid to a boil. Remove the heat and add the rest of the butter. Season with salt, pepper, and the remaining lemon zest.
  6. Pour the sauce over the chicken and decorate with the rest of the lemon zest. Be sure to discard the skin before eating.

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