Lemon Pecan Chicken
You will love it.
    
Preparation time: 20 minutes, Servings: 4




    

    



    


    

  Preparation   Ingredients
 


- Place boned chicken breasts in a large frying pan with cover. Pour water into the frying pan, level to the top of the chicken.
- Cover. Turn heat on high and bring water to boil. - Remove lid. Lower heat and poach chicken in quickly bubbling water for about 12 - 15 minutes or until cooked through.
- Pour off water. Add the olive oil, and flip chicken to coat. Lightly brown chicken, turning frequently. - When chicken in browned, remove it to a plate. Turn up heat on empty pan for a moment. Quickly pour lemon juice into hot pan and immediately stir up browned surface of pan to make a sauce. The lemon juice will flash/steam the pan, so don’t stand too close!
- Add pecans and parsley to pan and heat for 1 minute.
- Put poached chicken breasts back into pan. Flip to coat with sauce.
- Serve immediately.

  


- 1 1/2 lbs. boneless chicken breasts
- 2 tsp. olive oil - 1/4 cup lemon juice
- 2 Tbsp. chopped pecans
- 2 Tbsp. fresh chopped parsley



  

Tell Me More

  


This is a very easy low-fat way to make plump, moist chicken without the need to stand over the stove. Once the water comes to a boil, you can leave the chicken on its own until it’s finished being poached. There is no way that it can burn if left unattended for an extra minute or even five!

Poached chicken is very tender and doesn’t dry out like baked or broiled chicken can. When you pour off the water you are also pouring off the chicken fat in the water. Then when you brown the chicken in olive oil you are using a very small portion of fat for a very short frying period because the chicken is already cooked. You don’t need a long frying time to get the job done. Finally, the sauce is quick and easy and very tasty with the pecans providing a touch of festivity.


  Nutritional Information
 
Nutrition (per serving): 229 calories

Saturated fat 1 g Total Fat 6 g (27% of calories) Protein 40 g (69% of calories) Carbohydrates 2 g ( 4% of calories) Cholesterol 99 mg Sodium 114 mg

Basic Recipe: Serving size = 1/4 recipe = 229 Calories = 5 1/2 Protein & 1 Fat Exchange.
   








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