I usually cook big elaborate meals on Sundays but this week I want to mix things up for the family. I always cook healthy but I also wanted to do more quick meals and very little leftovers. So my goal is to make nothing but 30 minute or less quick, easy, and healthy meals.
Today I made lemon chicken with brown rice, and a mixed salad. The salad is a pre-mixed organic one that I picked up from Sam's. Here is the recipe for the chicken:
4 med boneless chicken breasts about 1 pound
1/3 cup of all purpose flour
1/4 tsp of pepper
2 T of margarine or butter
1 cup of chicken broth
1/4 cup lemon juice
1 T of cornstarch
Rinse and pat chicken dry. Place between plastic wrap and pound lightly with a mallet until about 1/4 thick. Combine flour and pepper and lightly coat chicken with mix. Heat butter in a skillet over medium heat and cook chicken 4-6 minutes or until no longer pink turning once. Keep chicken warm after cooking. Combine broth, lemon juice and cornstarch in a bowl. Add to skillet and cook on medium heat until thickened and bubbly. Serve on top of chicken and top with lemon slice (optional).
I used real lemons of course so the sauce was really tangy. If I do this recipe again, I will cut back on the amount of lemon juice used. Otherwise, it's a hit. Q