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Thursday, May 16, 2019

Lemon Chicken

I think lemon chicken must be one of my favorites! It's so easy to make and goes with anything. I served it with this recipe for EGGPLANT.

Earlier in the day, I had a few minutes so I diced up two chicken breasts, tossed in a Ziploc baggie with salt, pepper and flour and put it back in the fridge. Whatever prep I can do ahead of time is a plus! 


  • 2 chicken breasts, pounded out to equal thickness, diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp. flour
  • 2 tsp extra virgin olive oil
  • 1 cup Swanson unsalted chicken broth
  • 2 garlic cloves, minced
  • 1 tbsp. cornstarch mixed with 1 tbsp. water
  • zest and juice of 1 lemon
  • 1 tbsp. fresh parsley, diced


  1. Mix chicken, salt, pepper and flour togetherd. 
  2. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook until lightly browned on both sides, remove to a plate. 
  3. Pour in the chicken broth then add the garlic, stirring well. Add the cornstarch and water mixture. Bring to a low boil then add the chicken back in. 
  4. Add the lemon zest and heat the chicken back up. 
  5. Remove from the heat, add lemon juice and parsley. Toss to coat. 

This recipe makes 2 servings at 3 points each on WW Freestyle Program. 


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