Lemon Pepper Chicken

Lemon pepper and balsamic vinegar add big flavor to chicken, and they're ingredients that you can always keep on hand for a quick-fix recipe.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 0.0%
  • Fat: 3.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 39.5g
  • Carbohydrate: 2.5g
  • Fiber: 0.0g
  • Cholesterol: 99mg
  • Iron: 1.4mg
  • Sodium: 297mg
  • Calcium: 24mg

Ingredients

  • Cooking spray
  • 1 teaspoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/4 teaspoons lemon pepper seasoning
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup balsamic vinegar

Preparation

  1. 1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle both sides of chicken breasts evenly with lemon pepper seasoning. Add chicken to pan, and cook 4 to 5 minutes on each side or until chicken is done. Transfer chicken to a serving platter, and keep warm.
  2. 2. Add broth and vinegar to pan; cook, stirring constantly, 1 minute or until slightly thickened. Spoon sauce over chicken.
  3. carbo rating: 2
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