Cajun Chicken with Lemon Sauce
Serve with white rice and a tomato and green leaf salad

Servings: 4

• 1/2 cup all purpose flour
• 1 - 2 tablespoon Cajun seasoning mix
• 1 teaspoon paprika
• 4 boneless skinless chicken breast halves
• 1 1/2 tablespoons olive oil
• 3/4 cup canned low-salt fat free chicken broth
• 2 tablespoons fresh lemon juice
• Chopped Italian leaf parsley for garnish

Using a meat mallet, pound the chicken breast halves to 1/2 inch thick or less.

Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper to taste. (Use 2 tablespoons of the seasoning mix if you like it spicy.) Dip chicken into flour mixture, coating completely.

Heat oil in heavy large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until golden brown and just cooked through (when juices run clear). Using tongs, transfer chicken to plate and cover to keep warm. Add broth, lemon to skillet and bring to boil, scraping up browned bits. Boil until sauce thickens slightly and coats spoon, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and top with chopped parsley to serve.

Per Serving: 252 Calories; 7g Fat (24.8% calories from fat); 1 g Saturated Fat; 32g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 494mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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