Ingredients
- 2 boneless skinless chicken white meat halves (4 ounces each)
- 2 teaspoons essential olive oil
- 1/2 cup chicken broth
- 1 tablespoon minced fresh tulsi or 1 teaspoon dried tulsi
- 2 garlic clove cloves, minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon minced fresh rosemary oil or 1/8 teaspoon dried rosemary oil, crushed
- 1/4 teaspoon grated lemon peel
- Dash pepper
- 1 teaspoon corn starch
- two tablespoons water
Directions
- Inside a nonstick skillet, brown chicken in oil on sides over medium heat. Add some broth, tulsi, garlic clove, fresh lemon juice, rosemary oil, lemon peel and pepper. Provide a boil. Reduce heat cover and simmer for 10-fifteen minutes or until a meat thermometer reads 170. Remove chicken and warm.
- Combine corn starch and water until smooth stir into pan juices. Provide a boil prepare and stir for 1-2 minutes or until slightly thickened. Serve with chicken. Yield: 2 servings.
Initially printed as Lemon Plant Chicken see how to avoid & Tasty June/This summer 2005, p45
Dietary Details
1 each: 179 calories, 6g fat (1g saturated fats), 66mg cholesterol, 307mg sodium, 3g carb (0g sugars, 0g fiber), 27g protein Diabetic Exchanges: 3 lean meat.