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Tangy Lemon Chicken
Source: Enlitened Kosher Cooking by Nechama Cohen

Chicken breast sauteed in a lemony wine sauce, served on a bed of greens.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 362.3
Total Carbs 11.6 g
Dietary Fiber 1.3 g
Sugars 4.9 g
Total Fat 6.0 g
Saturated Fat 0.9 g
Unsaturated Fat 1.6 g
Potassium 708.7 mg
Protein 45.6 g
Sodium 145.4 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Starch , 6 1/2 Lean 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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Ingredients Directions
  1. Using a sharp knife, slice each chicken breast diagonally into 1/2-inch thick pieces. Pound the pieces in a plastic bag until they are 1/4-inch thick.
  2. Heat oil and spray in a large non-stick skillet. Add half the chicken. Cook over medium heat until barely done, about 1 minute per side; they will not be white in all places.
  3. Transfer the chicken pieces to a plate and repeat with the rest of the chicken, adding spray if necessary.
  4. Using the same skillet and lowering the heat, carefully add wine, sugar substitute and lemon juice to the skillet, season with salt and pepper. Raise the heat and bring to a boil. Remove from heat and allow to cool.
  5. Remove 1/2 cup of the cooled lemon juice mixture and stir in flour until dissolved. Return this mixture to the skillet.
  6. Return chicken to skillet and cook, stirring constantly, until the slices are completely white, about 5 minutes.
  7. Line a platter with the watercress and radicchio, and arrange the chicken slices on top. Garnish with the remaining sauce and lemon slices and serve immediately.

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