Tangy Lemon Chicken Skillet
Equipment
Ingrediënten
- 6 chicken breast halves boned and skinned
- 3 tablespoons all-purpose flour or gluten-free flour, if preferred
- Non-stick cooking spray
- ¼ cup margarine or butter
- ⅓ cup teriyaki sauce
- 3 tablespoons lemon juice
- 1 teaspoon fresh garlic minced
- ½ teaspoon sugar
- Cooked rice for serving
Instructies
- Roll each chicken breast in flour to coat evenly.
- Spray a 10" skillet with non-stick cooking spray.
- In the skillet, melt margarine over medium heat.
- Add the coated chicken breasts to the skillet.
- Cook over medium heat until the chicken is lightly browned, about 5 to 7 minutes.
- Turn the chicken breasts and continue to cook until they are lightly browned on the other side.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, stir in teriyaki sauce, lemon juice, minced garlic, and sugar.
- Return the chicken to the skillet and simmer for 3 minutes, allowing the flavors to meld and the chicken to cook through.
- Turn the chicken once more and continue cooking until it is fork-tender, about 2 to 3 minutes.
- Serve the tangy lemon chicken over cooked rice.
- Nutritional Values (per serving):
Notes / Tips / Wine Advice:
Wine Advice:
This tangy lemon chicken pairs well with a crisp and fruity white wine such as Pinot Grigio or a light-bodied Chardonnay.Nutritional Information
Calories: 300 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 12 g | Fiber: 1 g | Sugar: 1 g
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