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Lemon Chicken

 

Lemon Chicken


4 servings; 279 mg. sodium per serving

2-1/2 pounds fryer chicken parts (2 thighs; 2 legs; 2 breasts), skin removed
2 Tablespoons healthy oil
3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
1/3 cup fresh lemon juice
1 Tablespoon cornstarch
1/2 cup water

Prep. Instructions

1. Remove skin from chicken.

2. Combine paprika, marjoram, thyme, pepper and salt in a bowl.

3. Have other ingredients on hand.

Cooking Instructions

1. Heat the oil in a large skillet over medium heat.

2. Brown the chicken lightly in the oil, about 4 to 5 minutes per side.

3. Sprinkle the top of the browned chicken with the spices, onion, and lemon juice. Cover the skillet; reduce heat to simmer. Simmer for 30 minutes.

4. Remove chicken from skillet, leaving sauce behind. Keep chicken warm.

5. Thicken the sauce by combining cornstarch with water in a bowl; stir with a wire whisk or fork until smooth. Pour cornstarch mixture into the skillet.

6. Heat sauce to a boil, then turn heat down to simmer. Simmer, stirring constantly, until sauce thickens, about 1-2 minutes. Serve over cooked chicken.


judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds