RCI-MT.004.0544.001
Low-fat Lemon Chicken with Vegetables
Contributed by Jenn B aka Mom2sam and Tiny at [http://Groups.Yahoo.Com/Group/World_Recipes/ World Re
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and crushed garlic.
2
Heat a large nonstick skillet over medium-high heat. Place chicken breasts in the skillet and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
15 minutes
3
Remove the cooked chicken from the skillet and set aside on a clean plate.
4
In the same skillet, add the sliced mushrooms and cook over medium heat for 3-4 minutes, stirring occasionally, until they release their moisture and begin to soften.
4 minutes
5
Add the peeled and diced carrots to the skillet and cook for 4-5 minutes, stirring frequently, until they begin to soften.
6
Stir in the thinly sliced zucchini and cook for 2-3 minutes until just tender-crisp.
7
Pour the chicken broth into the skillet and add the lemon juice, brown sugar, and dried thyme, stirring until well combined.
8
Return the cooked chicken breasts to the skillet, nestling them among the vegetables, and simmer for 5 minutes to allow the flavors to meld.
5 minutes
9
Taste and adjust seasoning with additional salt and pepper as needed before serving.