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Chicken In Spicy Lemon Sauce
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- #69765
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon Cajun seasoning
4 boned, skinned chicken breasts (4 ounce size)
1 3/4 cup fat-free chicken broth
1/4 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon julienne jalapeno peppers
20 green peppercorns
1 tablespoon cornstarch
2 packages Equal
directions
Preheat 8-inch skillet over high heat for 4 minutes. On each side of each chicken breast sprinkle Cajun seasoning, and place them in hot skillet. Cook 4-5 minutes turning once or twice. Remove chicken from skillet and set aside.
Immediately add 1/2 cup fat-free chicken broth to skillet and deglaze it, then add carrot, lemon zest and lemon juice, pepper, and peppercorns. Cook and reduce liquid for about 2 minutes. Add 1 cup of chicken broth and cook 3-4 minutes.
Add cornstarch and remaining chicken broth and stir until dissolved. Add this mixture to pan and whisk it thoroughly into the sauce. Let it come to a boil, reduce heat, add chicken and simmer for 4-5 minutes, turning once.
Remove skillet from heat and whisk in Equal (1-2 minutes) to taste. Serve immediately over rice.
added by
Hettie
nutrition data
165 calories, 2 grams fat, 9 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs. This recipe is low in fat.
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reviews & comments
February 23, 2009
This was very good! I tweaked it just a bit but not much though. Instead of just 1 TBSP Cajun seasoning I made sure to coat the chicken with Tony Chachere's. Also I didn't use Equal or any other kind of sweetener, I substituted the green peppercorns with about 1 TBSP Coarse Black Pepper, I used roughly 3 TBSP of freshly squeezed lemon juice, and I used a little more than 1/2 of a fairly large jalapeno. I also cooked the chicken with the sauce for a little longer (around 7-9mins). This recipe is kicking with an abundant amount of flavor. I enjoyed every bit of it. Hope my tweaks help.