Lemon Chicken

Serves 4



  • 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


  1. 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.

  2. 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.


Nutrition Facts


Calories: 240

Fat: 10 gm

Saturated Fat: 2 gm

Carbohydrates: 6 gm

Sodium: 330 mg

Fiber: 0 gm