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!
the chicken looks wonderful.
I know I am late but congrats on becoming a grammie. There is nothing like being a grammie.
cathy