Braised Lemon Chicken

Braising is the technique of cooking meat and vegetables covered in liquid. It allows seasonings to seep into the food to keep it moist and flavorful. Just be sure to use a tight-fitting lid on your skillet.

Yield: 6 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 21%
  • Fat: 4.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.9g
  • Carbohydrate: 16.4g
  • Fiber: 1.7g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 109mg
  • Calcium: 0.0mg


  • Cooking spray
  • 2 teaspoons margarine or butter
  • 1 (3-pound) broiler-fryer, cut up and skinned
  • 1 pound small round red potatoes, quartered
  • 2 garlic cloves, crushed
  • 1/2 cup fresh lemon juice
  • 1/4 cup low-sodium chicken broth
  • 2 medium zucchini, sliced
  • 1 tablespoon minced fresh tarragon


  1. 1. Coat a large skillet with cooking spray; add margarine. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until lightly browned.
  2. 2. Add potato and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add zucchini and tarragon; cover and simmer 10 additional minutes.
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