How to Make Low-Fat Lemon Chicken

Some lemon chicken recipes call for butter and honey, which might be delicious, but it's not quite healthful eating. This low-fat alternative uses ingredients olive oil and soy sauce, which cuts out the fat without sacrificing taste. There's plenty of leeway to experiment with sauce consistency and flavor, so you can make this dish fit your particular tastes. It takes less than 20 minutes to cook and can be served over rice or alone to enjoy the tangy lemon flavor.

Things You'll Need

• One medium skillet or frying pan Four boneless, skinless chicken breasts 1 cup all purpose flour 2 tbsp. olive oil 1 cup low-fat, low-sodium chicken broth 1 to 3 tbsp. lemon juice Splash of soy sauce Garlic salt, salt and pepper to taste Corn starch and water (optional) 1 to 3 tbsp. cooking sherry (optional)

Instructions

Instructions

1. Coat the chicken breasts in a light layer of flour. Add olive oil to the pan and cook the chicken over medium heat until both sides are golden brown. This should take about five to 10 minutes.

2. Turn down the heat to low or medium-low. Add the chicken broth, lemon juice and soy sauce. Start with one tablespoon of lemon juice and a splash of soy sauce. Add more lemon juice and soy sauce if you'd like more flavor.

3. Sprinkle a pinch of garlic salt into the mixture. Add additional salt and pepper as desired. You can also add a tablespoon or two of cooking sherry for a more complex flavor.

4. Dissolve a teaspoon of corn starch in a small cup of water and add it to the sauce if you want to thicken the sauce. Gently stir the cornstarch mixture to thicken it.

5. Reduce the heat to low and simmer for about five minutes, or until warm. Serve over rice or with a side of vegetables.

Tips & Warnings

• If the sauce tastes too tangy for you, add more soy sauce. If it tastes too salty, add more lemon juice.

• Don't let the sauce boil. Keep the heat low and lightly simmer it.

References

• Lemon Chicken Recipe

Resources

• Low Fat Recipes