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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • 1/4 teaspoon grated lemon peel
  • Dash pepper
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Nutritional Facts

179 calories: 1 each, 6g fat (1g saturated fat), 66mg cholesterol, 307mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 27g protein Diabetic Exchanges: 3 lean meat.

Directions

  1. In a nonstick skillet, brown chicken in oil on both sides over medium heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon peel and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
  2. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with chicken. Yield: 2 servings.
Originally published as Lemon Herb Chicken in Light & Tasty June/July 2005, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Lemon Herb Chicken

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
sherrigardner
Reviewed Jul. 23, 2015

"I thought this recipe was very good but i dont see any calories on any of the recipe websites all i see is the grocery list and my savings you need to put the calories down on the websites"

MY REVIEW
mjlouk
Reviewed Feb. 3, 2010

"This was really good! DH and I both liked it."

MY REVIEW
dinkum
Reviewed Apr. 21, 2008

"We enjoyed this recipe so much the lemon flavour was so yummy and the chicken melted in your mouth. This is a recipe I will use quite often as it is a real winner in my house. Thank you"

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