Recipes
Lemon Thyme Chicken
4 servings
30 minutes total (Active 15 minutes)
Shopping list
Ingredients
- 1 ¾ lb boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 tablespoon canola oil
- 2 tablespoons lemon juice
- ¾ cup white wine (or chicken broth)
- 1 (14.5-oz) can reduced-sodium chicken broth
- 8–10 whole sprigs fresh thyme
- 4–6 whole sprigs fresh oregano
- 1 tablespoon cornstarch
- 2 tablespoons water
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil in pan and then add chicken; cook 2–3 minutes on each side or until lightly browned.
- Stir in lemon juice, wine, broth, thyme, and oregano; cover. Cook and stir 8–10 minutes, turning chicken occasionally, and until 165°F. Remove chicken, thyme, and oregano from pan.
- Combine cornstarch and water until smooth; pour into pan and bring to a boil. Cook and stir 2–3 minutes or until thickened. Slice chicken, top with sauce, and serve.
Amount per ¼ recipe serving: Calories 300, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 110mg, Sodium 500mg, Total Carb 4g, Fiber 0g, Sugars 1g, Protein 41g, Calc 2%, Vitamin A 0%, Vitamin C 4%, Iron 8%