Spicy Lemon Chicken Recipe
- 1 medium onion, chopped
- 1/3 cup water
- 1/4 cup lemon juice
- 1 tablespoon canola oil
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon each garlic powder, chili powder and paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 4-1/2 teaspoons cornstarch
- 4-1/2 teaspoons cold water
- Hot cooked noodles
- Chopped fresh parsley, optional
- 1. In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken and keep warm.
- 2. In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired. Yield: 4 servings.
One chicken breast with 1/4 cup sauce (prepared with 1/2 teaspoon salt; calculated without noodles) equals 190 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 372 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.