Creamy Lemon Chicken Slimming Weight Watchers Friendly Recipes

LEMON CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray the frying pan with low calorie cooking spray and cook the onions, chilli and chicken on a medium heat.
• When the onion has softened and the chicken has browned slightly, remove from the pan and set aside.
• Add the stock, onion powder and no added sugar lemon squash to the pan and bring to the boil.
• Allow to simmer for a few minutes. Place half of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well - and keep whisking!
• When the right consistency is achieved, return the sauce to the pan and add the chicken.
• Add the lemon slices and cook gently for another 5 minutes.
• Stir in the pineapple and remove from the heat immediately.
• Taste, and add a little granulated sweetener if it's a bit too sour.
• Serve with your choice of accompaniment.

CREAMY LEMON CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray the frying pan with low calorie cooking spray and place over a medium heat.
• When the pan is hot, place the chicken breasts in and cook for 2 minutes each side to seal and colour. Remove to a plate and place to one side.
• Give the pan another spray with low calorie cooking spray then add the onions and sauté for 5 minutes until soft.
• Add the stock cube to the boiling water and pour into the pan along with the lemon juice and bring to a simmer.
• Stir in the low fat cream cheese, then return the chicken to the pan.
• Allow to simmer for 10-15 minutes, stirring occasionally until the chicken is cooked through.
• The sauce should have reduced and thickened slightly, but if it is too runny turn up the heat and allow to bubble until you reach the consistency of single cream.
• Stir in the spinach and cook for a couple more minutes until it has wilted.
• Season with a little freshly ground black pepper and serve with your choice of accompaniment.

EASY CREAMY LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
• Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

LEMON CHICKEN WITH BROCCOLI

Steps:

• On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
• In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
• Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
• In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
• Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
• Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
• Serving size: 1 cup

CREAMY LEMON CHICKEN

Steps:

• Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
• Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.