Thursday, January 26, 2012

Country Lemon Chicken

It's almost the weekend! Woo-Hoo!!! But that's not what I'm here for today! Today I want to share with you another 500 calorie dinner! I must say I am shocked by how amazing delicious these dinners are and what's even more amazing is my family eating them...vegetables and all!!!  Are you ready for it? You know you've been waiting on edge since I posted about it on FaceBook Tuesday night!! Well wait no more!!! I present to you the recipe for Country Lemon Chicken, steamed broccoli, and roasted garlic red skin mashed potatoes! 

Country Lemon Chicken
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. dried thyme leaves, crushed (optional)
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 cup chicken broth
  • 4 Tbsp. Shedd's Spread Country Crock® Spread
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2-3 Tbsp. lemon juice
  • 1 Tbsp. chopped parsley (optional)
  • Combine flour, thyme, salt and pepper. Dip chicken in flour mixture. Combine any remaining flour mixture with broth; set aside.
  •  In 12-inch nonstick skillet, melt 2 tablespoons Shedd's Spread Country Crock® Spread over medium-high heat and brown chicken. Remove chicken and set aside.
  •  In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, stirring occasionally, until golden, about 3 minutes. Stir in garlic and cook 1 minute. Stir in lemon juice and cook 1 minute. Add reserved broth mixture and bring to a boil. Return chicken and any chicken juices to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Sprinkle with parsley.
Steamed Broccoli
  • 1-2 bunches of broccoli (depending on size of bunch)
  • Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. 
Roasted Garlic Red Skin Mashed Potatoes
  • 5 medium red potatoes (about 1-1/2 lbs.), unpeeled and cut into chunks
  • 3 medium cloves garlic, unpeeled
  • 1/4 cup skim milk
  • 2 Tbsp. Promise® Light Spread
  • 1/4 tsp. salt
  • Pinch ground black pepper
  • In 2-quart saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain.
  • Meanwhile, heat 8-inch nonstick skillet over medium-low heat. Add garlic and cook, turning occasionally, 15 minutes or until garlic is tender and skin is golden. Remove garlic; peel, then finely chop.
  • Return potatoes to saucepan; mash. Stir in garlic and remaining ingredients.
 Here's the reviews from my family

FFF Hubby~ to lemony, but otherwise good (ate all of his food)
FFF Mama~ I thought it was fabulous and would make again if hubby liked lemon more (finished all)
Moose~ Same as his dad (imagine that) (ate all of his food)
Sassy Sis~Wasn't sure but finished her plate
Lil' Miss~ Said "delicious" in her cute 2 year old voice (didn't finish all, but had some of everything)

I hope you try this recipe and enjoy it! Let me know how it goes!! Tonight's dinner will be balsamic pork medallions with...well I'm not entirely sure yet but I know it will be yummy! Have a fabulous Thursday!


1 comment:

Love It said...

looks great! found you with Exposure 99% hop

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