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4 boneless, skinless, chicken breast
halves (about 1 1⁄4 pounds)
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons olive oil
1⁄2 teaspoon salt
1 finely chopped garlic clove
Trim the fat from the chicken. Make the lemon sauce by whisking
the remaining ingredients (except garlic) until blended; set the
sauce aside. Spray a 10-skillet with cooking spray and heat it over
medium-high heat. Cook the garlic and chicken for about 15 minutes,
turning as needed, until the thickest part reaches an internal temperature
of 170°F. Spoon lemon sauce over the chicken and cook 15 seconds
longer. Serve the chicken topped with the sauce and, if desired,
additional chopped fresh parsley.
Preparation time: 20 to 25 minutes
Yield: 4 servings
Serving size: 1 chicken cutlet
Calories per serving: 180
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