Lemon, Garlic, Dill Chicken (Gluten Free, Low Calorie, Low Carb

This is an old "Go-To" recipe that I've been making since 1989! It's a family favorite, that I have adapted to our low carb lifestyle

Step 1 Recipe

I adapted this from a Betty Crocker recipe.

4 thin boneless, skinless chicken breasts
Pam non-stick cooking spray
1 C Chicken Broth OR white wine
1 Tablespoon fresh squeezed lemon jusice (about 1/2 of a lemon
1/2 teaspoon salt
1 Tablespoon fresh dill finely chopped
1-2 cloves garlic minced
1/2 lemon thinly sliced

Step 2 Brown Chicken

In a large skillet, spray Pam to prevent sticking. Heat the skillet on Medium High.
Brown the clhicken on both sides (about 4-5 minutes on each side)

While the chicken is browning Mix the other ingredients (EXCEPT for the lemon slices). Set it aside.

Step 3 Sauce

Once the chicken has browned on both sides, top each chicken breast with one of the lemon slices.

Stir the broth mixture, and pour over chicken and lemon slices.

Step 4 Cook

Once the sauce has been added to the skillet, bring it to a rolling boil.

Reduce the heat and cover. Cook until the chicken is cooked (about 15 minutes)

Be sure to cook the chicken to an internal temperature of 165°

Remove the chicken to a plate and keep it warm

Step 5 Reduce the Sauce

Increase the temperature back to Medium High and cook until the sauce has reduced by half (about 4 minutes)

Step 6 Serve

At this point I USED to serve this over Angle Hair Pasta.

Now I serve it over MIRACLE NOODLES. This product has virtually no calories. It is Carb free, Soy free, and Gluten Free

This makes 4 servings at about 200 calories each (calculated for the chicken only)

Do not confuse these with tofu shirataki noodles. These are made from Glucomannan (Konjac)

If you cannot find them locally look on www.amazon.com or www.miraclenoodles.com