Lemon Chicken With Oregano |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 8 |
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From AHA Low-salt cookbook Ingredients:
vegetable oil cooking spray |
2 teaspoons vegetable oil |
1/2 teaspoon lemon zest, grated |
2 tablespoons lemon juice |
1 lb chicken breast tenders |
2 -3 tablespoons fresh oregano, chopped |
1 garlic clove, minced |
1/4 teaspoon paprika |
2 tablespoons fresh parsley, snipped |
Directions:
1. Heat a large nonstick skillet over medium-high heat.
2. Remove skillet from heat and spray with vegetable oil spray (be careful not to spray near a gas flame).
3. Return to heat and add the oil, lemon zest and the lemon juice. Swirl to coat the bottom of the skillet.
4. Add the chicken, oregano and garlic to the skillet and cook, covered, for 3 to 5 minutes, or until the chicken begins to turn white.
5. Turn the chicken over. Continue to cook for 3 to 5 minutes or completely white on the surface.
6. With lid on skillet, pour all pan liquid into a small bowl, reserving the liquid.
7. Cook the chicken, uncovered, for another 2 minutes, or until lightly brown.
8. Turn the chicken over and cook for 3 to 5 minutes, or until lightly brown.
9. Sprinkle the paprika over the chicken and return the pan liquid to the skillet. Cook for 3 to 5 minutes, or until the chicken is no longer pink inside, stirring frequently.
10. Garnish with the parsley.
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