Simple Chicken Saute
Yield
2 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 ½ | tablespoons |
scallions, spring or green onions
|
|
| 4 | each |
mushrooms
chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
margarine
|
|
| 2 | teaspoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
olive oil
|
|
| 23 | ml |
scallions, spring or green onions
|
|
| 4 | each |
mushrooms
chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
margarine
|
|
| 1E+1 | ml |
parsley leaves
chopped |
|
Directions
Rinse the chicken, remove all visible fat, dry throughly.
Flatten slightly with the heel of your hand to attain uniform thickness for even cooking.
Heat the olive oil in a 10 inch non-stick skillet.
Sauté the chicken for 3 minutes each side, or until just firm to the touch.
Remove chicken from pan and keep warm.
Using the same skillet, sauté the green onions until translucent.
Add mushrooms and cook for 2 minutes.
Stir in the lemon juice and boil til most of the liquid has evaporated.
Stir in the soft margarine. Spoon this mixture over the chicken and sprinkle parsley on top.
