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In just over 30 minutes, you can enjoy chicken breasts topped with a light, refreshing sauce that combines honey with lemonade, mustard and herbs.
This recipe is:
Diabetic Friendly
Nutritional Analysis: 1 serving equals 268 calories, 70 mg sodium, 78 gm cholesterol, 31 gm carbohydrate, 29 gm protein, 4 gm fat. Diabetic Exchanges: 4 lean meat, 2 fruit.
Originally published as Tangy Citrus Chicken in Quick Cooking May/June 1998, p66
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 13, 2013 by Thucydides
Ours do not turn the nice golden color shown in the picture and the sauce did not thicken at all. We cooked at 350 for nearly 45 minutes and chicken ended up tough but clearly fully cooked.
Reviewed on Apr. 09, 2013 by tyansia
This recipe comes from one of my fave cookbooks called Kosher By Design. I make it at least one shabbat a month. I use the whole can of lemonaide, and I do not cover it. As well, I am generous with the spices.
Reviewed on Mar. 06, 2012 by lurky27
So easy & tasty! I omitted the sage since I had none on hand and substituted marjoram for the thyme.~ Theresa
So easy & tasty! I omitted the sage since I had none on hand and substituted marjoram for the thyme.
~ Theresa
Reviewed on Apr. 18, 2009 by aprilm
This is sooo juicy and refreshing. The leftovers make great chicken salad as well.
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