So for the first time since I started Tasty Tuesday, I had a flop. Apparently Weight Watchers thinks the only way to cook low fat is to also cook with no flavor. Blah. The hubby ate it and actually said it was good...I think he was lying to save face. Sweet of him, but there's no way I'm making that again. Even my go to Red Pepper Flakes couldn't revive this lifeless dish. So lucky for all of you I dug into my recipe box for something tasty and delicious. Enjoy!
4 skinless, boneless chicken breasts
1/3 cup all purpose flour
1/4 t black pepper
2 T margarine or butter
1 c chicken broth
1/4 c lemon juice (I always try and use real fresh lemons, it takes 1-2)
1 T corn starch
1/4 c sliced green onions
Lemon slices, cut in half (optional, but since I have them left over from the juice, I usually toss a few in)
1. Place each chick breast between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4 in thick. Remove Plastic wrap. (I've been making this for years and have NEVER done this....but if you want to get all Martha Stewart on me, go for it!)
2. In a shallow dish stir together flour and black pepper. Coat chicken with flour mixture, shaking off any excess.
3. In a large skillet, heat butter of medium heat. Add chicken and cook for 4-6 minutes or until chicken is no longer pink. Remove from skillet, cover and keep warm.
4. For sauce, in a small bowl stir together chicken broth, lemon juice and cornstarch. Add to skilled. Cook and stir until thickened and bubbly. Continue to cook 2 more min. Stir in green onion. Spoon sauce over chicken.
My go to sides with this are broccoli with a little lemon pepper and brown rice. Yum!