Post by marlaoh on Sept 25, 2004 9:39:58 GMT -6
Weight Watchers Chicken in Spicy Lemon Sauce
Serves 4
Weight Watcher Points - 5 Points
1 tablespoon Chef Paul Proudhomme's Meat Magic
4 -4 ounce boned, skinned chicken breasts
1 3/4 cups fat f r e e chicken broth
1/4 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon julienne jalapeno peppers
20 green peppercorns
1 tablespoon cornstarch
1-2 packages Equal
Preheat 8-inch skillet over high heat for 4 minutes. On each side of each chicken breast sprinkle 1/4 teaspoon Meat Magic, and place them in hot skillet. Cook 4-5 minutes turning once or twice. Remove chicken from skillet and set aside.
Immediately add 1/2 cup fat-f r e e chicken broth to skillet and deglaze it, then add carrot, lemon zest and lemon juice, pepper, and peppercorns. Cook and reduce liquid for about 2 minutes. Add 1 cup of chicken broth and cook 3-4 minutes. Add cornstarch and remaining chicken broth and stir until dissolved. Add this mixture to pan and whisk it thoroughly into the sauce. Let it come to a boil, reduce heat, add chicken and simmer for 4-5 minutes, turning once. Remove skillet from heat and whisk in Equal (1-2 minutes) to taste. Serve immediately over rice.
Calories 202 Protein 26g Carbohydrates 3g Fat 4g
Cholesterol 96mg Sodium 217mg
Serves 4
Weight Watcher Points - 5 Points
1 tablespoon Chef Paul Proudhomme's Meat Magic
4 -4 ounce boned, skinned chicken breasts
1 3/4 cups fat f r e e chicken broth
1/4 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon julienne jalapeno peppers
20 green peppercorns
1 tablespoon cornstarch
1-2 packages Equal
Preheat 8-inch skillet over high heat for 4 minutes. On each side of each chicken breast sprinkle 1/4 teaspoon Meat Magic, and place them in hot skillet. Cook 4-5 minutes turning once or twice. Remove chicken from skillet and set aside.
Immediately add 1/2 cup fat-f r e e chicken broth to skillet and deglaze it, then add carrot, lemon zest and lemon juice, pepper, and peppercorns. Cook and reduce liquid for about 2 minutes. Add 1 cup of chicken broth and cook 3-4 minutes. Add cornstarch and remaining chicken broth and stir until dissolved. Add this mixture to pan and whisk it thoroughly into the sauce. Let it come to a boil, reduce heat, add chicken and simmer for 4-5 minutes, turning once. Remove skillet from heat and whisk in Equal (1-2 minutes) to taste. Serve immediately over rice.
Calories 202 Protein 26g Carbohydrates 3g Fat 4g
Cholesterol 96mg Sodium 217mg