Lemon Butter Glazed Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 3 | teaspoons |
butter
|
|
| 3 | teaspoons |
water
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 ½ | teaspoons |
chicken broth
|
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | slices |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 15 | ml |
butter
|
|
| 15 | ml |
water
|
|
| 5 | ml |
lemon juice
|
|
| 7.5 | ml |
chicken broth
|
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | slices |
lemon
|
*
|
Directions
Coat chicken in a small amount of flour, shake to remove excess.
Melt butter in a non-stick frypan.
Add chicken breasts and sauté each side until lightly browned.
Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved.
Bring to a boil. Cover and simmer 5 to 7 min.
Remove chicken from pan; keep warm.
Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min.
Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.
