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UW Health SMPH
American Family Children's Hospital
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Lemon Chicken

Ingredients

  • 2 Tbsp olive oil
  • 1 pound chicken breast – thinly sliced or pounded to ½ inch thick or less
  • 3 green onions, minced
  • ½ tsp dried thyme
  • 1½ Tbsp flour
  • ½ cup dry white wine
  • ¾ cup reduced sodium chicken broth
  • ¾ cup low-fat milk
  • ¼ tsp salt
  • 1-2 Tbsp freshly squeezed lemon juice, to taste
  • 1 Tbsp grated lemon zest

Directions

 

Heat the oil in a large skillet. Saute chicken until lightly browned on one side, about 2 minutes. Flip the chicken pieces and sauté another 30 seconds. Remove chicken to a plate.

 

Reduce heat and sauté green onions and thyme for 1-2 minutes. Stir in flour. Whisk in the wine, stirring constantly, bringing to a boil. Whisk in the broth and milk, reduce heat to a simmer. Add salt, lemon juice and lemon zest. Return chicken to the pan to heat through, about 2 minutes.

 

Makes 4 servings

 

Nutritional Details

 

Per serving

Calories: 240

Fat: 10 gm

Saturated Fat: 2 gm

Carbohydrates: 6 gm

Sodium: 330 mg

Fiber: 0 gm