Ingredients for Chicken Breasts In Light Lemon Sauce
- Boneless Chicken Breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons margarine
- Chicken Broth
- Sherry Wine
- Lemon Zest
- Fresh Lemon Juice
- Evaporated Skim Milk
- 1 tablespoon cornstarch
- 2 tablespoons grated Parmesan cheese
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How to Make Chicken Breasts In Light Lemon Sauce
- Season chicken breasts generously with salt and pepper.
- Melt margarine in a large skillet over medium heat. Add chicken stock and bring to a simmer.
- Add chicken breasts to the skillet. Cook for 5-7 minutes per side, or until cooked through and no longer pink.
- Transfer chicken to an oven-safe dish.
- Add sherry, lemon juice, and lemon zest to the skillet. Stir well to combine.
- In a small bowl, whisk together cornstarch and evaporated milk until smooth.
- Gradually whisk the cornstarch mixture into the skillet, stirring constantly until the sauce thickens and comes to a gentle simmer. This should take about 1-2 minutes.
- Remove sauce from heat. If using, sauté sliced mushrooms in a separate pan until tender before adding to the sauce at this stage.
- Pour the sauce over the chicken in the oven-safe dish.
- Sprinkle Parmesan cheese evenly over the chicken and sauce.
- Broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
- Serve immediately over rice.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
31g
Fat
37g
Carbs
3g
