Busy helping my daughter this week with the new baby. I have managed to make some of my go-to, quick low-carb meals. This one is one of my favorites. Our local grocery had Meyer Lemons which are such a wonderful treat (and make me miss CA and the lovely little tree I had in my yard there). A delicious supper with some asparagus on the side!
Low-Carb Lemon Chicken
(Printable Version)
4 boneless skinless chicken breast fillets
1 Tbsp olive oil
2 tsp garlic powder
salt and pepper to taste
1/2 c white wine
2 Tbsp butter
2 small lemons sliced into rounds
Heat olive oil in a skillet over medium heat. Season chicken with garlic powder, salt and pepper. Saute chicken until golden brown, about 6 minutes each side. Remove from skillet and cover. Deglaze skillet with white wine, scrapping up all the bits remaining from the chicken on the skillet. Reduce to 1/2 the amount. Add lemon slices and butter. 1 Tbsp at a time, whisking until melted. add chicken and any juices back to the pan and turn to coat evenly with the sauce. Serves 4.
Sharing at Honey's Potpourri Party!
