Chicken With Lemon Thyme Sauce Recipe
Ingredients
- 5 ounce. chicken cutlets, 1/4 inch thick
- 1/8 teaspoon pepper
- 1/4 c. dry vermouth
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch
- 1 teaspoon fresh thyme, minced or possibly 1/8 teaspoon thyme leaves
- Dash of salt
- Dash of pepper
Directions
- Sprinkle both sides of chicken with pepper. Spray 9 inch nonstick skillet with nonstick cooking spray and heat; add in chicken and cook over medium-high heat till cooked through, about 2 min on each side. Transfer chicken to plate. Using a wire whisk, in same skillet stir in vermouth and bring to a boil; continue cooking, stirring constantly, till vermouth is reduced by half, about 1 minute. In c. combine lemon juice and cornstarch, stirring to dissolve cornstarch; stir into vermouth mix. Add in seasonings and cook, stirring constantly, till mix thickens slightly. Return chicken to skillet and turn to coat with sauce. Reduce heat to medium and cook till chicken is heated, about 30 seconds. Makes 2 servings.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 104g | |
| Calories 215 | |
| Calories from Fat 131 | 61% |
| Total Fat 14.54g | 18% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 223mg | 9% |
| Potassium 196mg | 6% |
| Total Carbs 2.02g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.12g | 0% |
| Protein 18.02g | 29% |
