Popo's Lemon Chicken and Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1.5 Boneless, Skinless Chicken Breast1.5 cups Onion1 cup Mushrooms, sliced1 pat of butter, unsalted please.5 cups chicken broth.25 cups white wine2 tbsp Lemon Juice1 10 oz. bag Frozen Broccoli2 tbsp Parsley3 Medium Potatoes, quartered
Quarter the potatoes, rough chop the onions, and finely chop the parsley. Toss all of them onto a roasting pan and put into an oven pre-heated to 400*F and roast for 30 minutes.
Saute mushroom slices in pat of butter, season as they cook.
Season the chicken with a mixture of salt, black pepper, and cayenne. Sear the chicken over high heat to seal the first side. Pour the lemon juice over the chicken, reduce the heat to medium and put the lid on the pan to slowly cook the chicken to 160*F. Remove the chicken from the heat, let rest for a few minutes.
Place the broccoli in the microwave and reheat. I like to use the Self Steam Bags.
Pour the broth and white wine into the pan with 1 tbsp of the parsley, reduce over medium until slightly syrupy.
When the potatoes are fork tender remove them and the other vegetables from the oven and toss with the remaining parsley.
Slice the chicken breast and pour the reduced sauce over the chicken on the plate.
Makes 2 servings with a nice drizzle of sauce to make it all happy.
Number of Servings: 2
Recipe submitted by SparkPeople user TAITAGEENAY.
Saute mushroom slices in pat of butter, season as they cook.
Season the chicken with a mixture of salt, black pepper, and cayenne. Sear the chicken over high heat to seal the first side. Pour the lemon juice over the chicken, reduce the heat to medium and put the lid on the pan to slowly cook the chicken to 160*F. Remove the chicken from the heat, let rest for a few minutes.
Place the broccoli in the microwave and reheat. I like to use the Self Steam Bags.
Pour the broth and white wine into the pan with 1 tbsp of the parsley, reduce over medium until slightly syrupy.
When the potatoes are fork tender remove them and the other vegetables from the oven and toss with the remaining parsley.
Slice the chicken breast and pour the reduced sauce over the chicken on the plate.
Makes 2 servings with a nice drizzle of sauce to make it all happy.
Number of Servings: 2
Recipe submitted by SparkPeople user TAITAGEENAY.
Nutritional Info Amount Per Serving
- Calories: 348.8
- Total Fat: 3.9 g
- Cholesterol: 46.7 mg
- Sodium: 5,474.7 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 10.1 g
- Protein: 26.4 g
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