MEYER LEMON CHICKEN

Weight Watchers Magazine

Prep: 5 minutes

Cook: 15 Minutes

Serves: 4

Ingredients:

1/4 cup all-purpose flour
1/4 tsp Kosher salt
1/4 tsp black pepper
4 (1/4 lb) chicken cutlets
1 Tbsp olive oil
1 minced shallot
1 cut low-sodium chicken brother
2 Meyer lemons
1 tsp chopped fresh tarragon or 1 tsp dried and 1 tsp cornstarch

Directions:

Mix 1/4 cup all-purpose flour, 1/4 tsp kosher salt and 1/4 tsp black pepper in shallow bowl. Add 4 (1/4 lb) chicken cutlets; toss to coat. Heat 1Tbsp olive oil in large nonstick skillet over medium heat. Add chicken and cook until browned and cooked through, 3 minutes per side. Transfer to plate. Add 1 minced shallot to skillet and cook until softened, 2 minutes. Add 1 cup low-sodium chicken broth; bring to boil. Boil until reduced to 2/3 cup, 2-3 minutes. Meanwhile, cut 1 of 2 Meyer lemons into sections; discard seeds. Grate 1/2 tsp zest and squeeze juice from remaining lemon. Whisk lemon zest and juice. 1 tsp chopped fresh tarragon or 1/2 tsp dried and 1 tsp cornstarch in small bowl until smooth. Stir juice mixture into broth mixture; return to boil and cook, stirring, 1 minute. Stir in chicken and lemon sections; cook, stirring to coat chicken with sauce, until hot, 1 minute.

Nutritional Data per Serving (1 chicken cutlet with about 2 Tbsp sauce):

211 cal, 8 g total fat, 1 g sat fat, 0 g trans fat, 70 mg cholesterol, 181 mg sodium, 7 g total carb, 1 g total sugar, 1 g fiber, 28 g protein, 22 mg calcium. (Weight Watchers Points Plus: 5)

TIP:

To cut a lemon into sections, remove the peel with a small knife. Cut along both sides of each dividing membrane. Lift out the section from the center and remove any seeds.