Saucy Low Fat Lemonade Chicken Recipes

RICARDO'S LEMONADE CHICKEN

Ricardo's Lemonade Chicken image

Make and share this Ricardo's Lemonade Chicken recipe from Food.com.

Provided by Redsie

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
1/2 cup lemonade concentrate, thawed
2 garlic cloves, chopped
3 tablespoons grated fresh ginger
1/2 cup chicken broth
salt and pepper
1/4 cup chopped of fresh mint (optional)

Steps:

In a bowl, mix the lemonade concentrate, garlic and ginger. Add the chicken and stir to coat. Cover and refrigerate for 3 to 4 hours.
Preheat the gas grill, setting the burners to high. Oil the grate.
Remove the chicken from the marinade. Set the marinade aside. Grill the chicken until no longer pink inside, about 6 minutes per side.
In a saucepan over high heat, bring the marinade and broth to a boil. Boil for 3 to 4 minutes. Season lightly with salt and pepper.
To serve, slice the chicken breasts on the diagonal. Drizzle with the sauce and garnish with fresh mint, if desired.

Nutrition Facts : Calories 206.5, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 174.4, Carbohydrate 18.6, Fiber 0.2, Sugar 16.6, Protein 28.1

LOW FAT LEMON CHICKEN

Low Fat Lemon Chicken image

I found this recipe in the Jolly Cook cookbook. The chicken is coated in a flour mixture and baked instead of fried. Then serve with a delightful lemon sauce poured over the chicken.

Provided by Crafty Lady 13

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cayenne pepper (more if desired)
2 egg whites
2 teaspoons water
1/3 cup reduced-sodium fat-free chicken broth
1/4 cup sugar
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 garlic clove, finely chopped
salt and pepper, to taste
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

Heat oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Cut each chicken breast in half. Mix flour, baking soda and cayenne pepper in a plastic bag. Combine egg whites and water in a medium bowl and mix well. Add chicken a few pieces at a time and turn to coat on all sides. Remove chicken from egg mixture and place in bag with flour. Seal and shake to lightly coat each piece of chicken. Place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through.
Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. Combine the cornstarch and cold water and mix well. Gradually add cornstarch mixture to the sauce. Cook, stirring constantly until thickened. Additional cornstarch/water can be added if a thicker sauce is desired.
Cut each chicken breast digonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve.

Nutrition Facts : Calories 260.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 486.6, Carbohydrate 29.3, Fiber 0.3, Sugar 15.9, Protein 27.8

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