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Nutrition Facts
Serving Size 1 (139g) Recipe makes 6 servings
Calories 180
Calories from Fat 53		(29%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 77mg		3%
Potassium 317mg		9%
Total Carbohydrate 1.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 1.1g
Protein 27.4g		54%
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Lemon Garlic Chicken

Recipe #10353 | 1¼ hours | 40 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Bergy
Jul 22, 2001

I got this recipe from a recipe card many years ago and have enjoyed it ever since. It is simple, reasonably quick to make,low fat and tasty. You may substitute apple juice for the wine.

SERVES 6 (change servings and units)

Ingredients

6 boneless skinless chicken breasts (4oz each)

Marinade

2 tablespoons fresh lemon juice
2 tablespoons white wine
2 tablespoons lite olive oil, divided (or virgin if you prefer)
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon dried oregano
salt and pepper
lemon slice (for garnish)
fresh oregano (for garnish)

Directions

1
In a shallow glass dish mix the marinade: lemon juice, wine, half the oil,garlic, honey, oregano, salt& pepper.
2
Add chicken to the marinade, turning to coat.
3
Cover the dish and refrigerate for 30 minutes.
4
In a large skillet heat remaining oil over med.
5
/highheat until hot but not smoking.
6
Add chicken to skillet (discard the marinade).
7
Cook turning once until cooked through (about 20 minutes).
8
Place chicken on a serving platter, garnish with lemon slices and fresh oregano.
9
Serve.

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Featured Reviews for This Recipe

From: ChicagoRN

On Oct 27, 2009

YUM, YUM, YUM!!!!!!! Wanted to bake this as others did but lost track of time and sautee'd in a skillet as stated instead. What fabulous flavor! I increased the garlic but kept the rest as stated and it was SO tasty! Definitely a must try!

1 person found this review helpful

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From: AQueen

On Mar 14, 2009

I'm torn on how to review this recipe. I hate when people "review" a recipe but have changed it up so much but I want to give credit as well. I brined thighs and legs in a basic brine with added lemon and garlic. I then marinaded it in this marinade. Instead of baking it I grilled it and continued basting it in some reserved marinade. HOLY CAT! There were about 20 people at our party and they went through 40 lbs of legs and thighs. It was delicious! Thank you for the marinade. I served it with pasta salad, fruit salad, garlic bread, broccoli salad and LOTS of beer. YUMMY!

1 person found this review helpful

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From: Amy V

On Dec 16, 2002

WOW...how easy was this. Instead of cooking it in a skillet, I just left it in my glass casserole dish that I had been marinating in, sealed it tightly with foil and baked in the oven. Moist and delicious. Even my DH (who has a SERIOUS aversion to chicken in ANY way) commented on how juicy and tasty it was. Definately a keeper and I making again tomorrow night...teehee! Thanks so much for posting!!!

9 people found this review helpful

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From: Allysundrop

On Jan 5, 2007

Great, easy, and flavorful! I also chose to leave my chicken in the dish it was marinading and just bake it. I had to guess quite a bit on the time and temp since I am not too experienced. I ended up baking it at 350 for about 45 minutes, covered, then I uncovered it and baked it for about 20 min more. I added some bread crumbs to the top before baking which crisped nicely! The chicken was very moist and tender and the flavor was light but plenty (and I like flavor)! Wonderful recipe, thank you for posting Bergy!

5 people found this review helpful

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Read all 17 reviews