Thursday, March 11, 2010

Wok's For Dinner: Lite Lemon Chicken

I love the added flavor that dill gives this meal. Yummy!

Lite Lemon Chicken

6 small boneless skinless chcken breast halves, cut into 2-inch size pieces
1 Tbsp olive oil
1/2 cup chicken broth
1 Tbsp lemon juice
1/4 tsp salt
1/8 tsp dried dill weed
2 green onions with tops, sliced

Cook chicken in olive oil in 10-inch skillet about 5 minutes on each side, turning once, until light brown. Mix chicken broth, lemon juice, salt and dill weed; pour over chicken. Heat sauce to boiling; reduce heat. Cover and simmer 10-15 minutes or until chicken is done. Remove chicken; keep warm. Heat sauce mixture to boiling, cook about 3 minutes or until reduced to about half. Pour over chicken. Sprinkle with onions. Serve chicken with cooked rice and steamed broccoli (optional).

If freezing: Cook chicken as directed above. Place in freezer bag and lay flat in freezer. Thaw 24 hours in refrigerator. Heat in skillet or saucepan and serve over rice & broccoli.

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