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Nutrition Facts

Serving Size 1 (159g)

Recipe makes 4 servings

Calories 174
Calories from Fat 43 (25%)
Amount Per Serving %DV
Total Fat 4.9g 7%
Saturated Fat 1.3g 6%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 179mg 7%
Potassium 335mg 9%
Total Carbohydrate 2.5g 0%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 28.2g 56%

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week of 10 26 09

Ellee

15 Minute Garlic Lemon Chicken

Recipe #20624 | 11 min | 3 min prep | add private note
MizzNezz

By: MizzNezz
Feb 25, 2002

So quick and so good.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
  2. 2
    Fry in hot oil 5 minutes each side. Remove chicken from pan.
  3. 3
    To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.

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Featured Reviews for This Recipe

From: Chef #967663

On Nov 5, 2009

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #1386721

    On Oct 20, 2009

    This was pretty good. My husband really liked it. I added some cornstarch to the butter in the pan so it would be a thicker sauce. I think next time I would put some honey in the sauce too so it would be a bit sweet. Probably less garlic for my taste - I prefer lemon chicken to have a light lemon taste and this definitely had just the right splash of lemon. I also cooked the chicken in the sauce for about 5 mn or so, so that it would all be nice and combined and the chicken would be nicely sauced.

    0 people found this review helpful

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  • From: Fisky Boy

    On Aug 14, 2006

    Five stars for the maverick simplicity and infinite possibility for variation to suit one's taste! Instead of corn starch (which some readers have suggested), I mixed into the flour a teaspoon of masa harina (prepared corn tortilla mixture). I find that this adds a nice, savory quality to the breading. The only other variation (but a key one for people who love both garlic and lemon, as I do) was to do a quick marinade of the chicken breasts before dusting with the flour mixture. I merely rubbed the juice of half a lemon and one minced garlic clove into the chicken breasts and let them sit for about five minutes while the oil was heating - essentially doubling the amount called for in the recipe. It's a nice way to take advantage of chicken's nicest quality - absorbing flavors. I served over a bed of jasmine rice. Took about 25 minutes, all told. Superb!

    13 people found this review helpful

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  • From: Baker's Wife

    On Dec 18, 2004

    Great recipe - quick enough for a really late dinner (I made this at 9:30 pm), nice enough to serve to guests! If you cook everything with high heat, you shouldn't need more than 5 min. each side for the chicken... Also, I like my sauces thicker, so next time I will probably add 1 tsp cornstarch to the broth before putting it in the pan.

    6 people found this review helpful

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  • Read all 61 reviews

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