Simple Chicken Sauté Low Fat
Quick and easy simple chicken recipe that is low in fat and tasty.
Yield
2 servingsPrep
5 minCook
10 minReady
15 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
chopped |
|
| 4 | each |
mushrooms
sliced |
|
| 2 | tablespoons |
lemon juice
fresh squeezed |
|
| 1 | tablespoon |
margarine
softened |
|
| 2 | teaspoons |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
olive oil
|
|
| 23 | ml |
scallions, spring or green onions
chopped |
|
| 4 | each |
mushrooms
sliced |
|
| 3E+1 | ml |
lemon juice
fresh squeezed |
|
| 15 | ml |
margarine
softened |
|
| 1E+1 | ml |
parsley leaves
freshly chopped |
|
Directions
Rinse the chicken and dry throughly with paper towel.
Flatten each chicken breast slightly with the heel of your hand creating an even thickness for uniform cooking.
Heat the olive oil over medium to medium high heat in a 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 deglaze until most of the liquid has evaporated.
Stir in the margarine or butter.
Spoon this mixture over the chicken and sprinkle parsley on top.
To reduce the fat even further spay the non-stick skillet with cooking spray and use olive oil instead of margarine.
