Ingredients
4
4 servings
- •¼ cup lemon juice
- •¼ cup chicken broth
- •4 tablespoons olive oil, divided
- •1 tablespoon Dijon mustard
- •1 tablespoon fresh lemon zest
- •2 cloves garlic, minced
- •1 cube chicken bouillon
- •1 teaspoon dried thyme
- •1 ½ tablespoons all-purpose flour
- •½ teaspoon salt
- •4 (4 ounce) skinless, boneless chicken breast halves
- •½ tablespoon unsalted butter
- •1 lemon, cut into thin slices
Instructions
- Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
- Combine flour and salt on a small dish. Coat chicken with flour on both sides.
- Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.
Nutritional Facts
Per 4 servings
- Calories: 289
- Carbohydrate: 9g
- Fat: 18g
- Fiber: 2g
- Protein: 25g
- Sugar: 1g
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