Pan-seared Chicken With Chive Sauce
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | 1 |
| Calories | 297 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Sodium | 557 mg |
| Total Carbohydrate | 6 g |
| Dietary Fiber | 0.5 g |
| Protein | 43 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Boneless, skinless chicken breasts | 2 (6-ounce) |
| Lemon pepper | ½ teaspoon |
| Olive oil | 2 teaspoons |
| Garlic, chopped | 2 cloves |
| Reduced-sodium chicken broth | 6 ounces |
| Flour | 1 tablespoon |
| Crème fraiche (or substitute reduced fat sour cream) | 3 tablespoons |
| Chives, chopped | ¼ cup |
- Directions
- Place chicken breasts between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until ½ inch thick. Season both sides with lemon pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add garlic to the pan and cook for about 1 minute. Add in broth and flour. Bring to a boil while stirring, scraping up any browned bits.
- Return chicken and its juices to the pan. Reduce heat to low and simmer until cooked through.
- Stir in crème fraiche and cook for another minute, turning the chicken a couple of times. Add the chives and serve.
Exchanges
5.5 very lean meats; 2 fats; 0.5 starches
Side Suggestions: Steamed Green Beans. Boiled New Potatoes.