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Lemon and Cream Chicken

Tender chicken with a tangy sauce...enjoy!

Weight Watchers Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 32 minutes
Energy: 306 kcal / serving

Instructions

  • 1.   Squeeze the garlic. Peel and slice the onions. Cut the chicken breasts into large pieces. Put them in a shallow dish with the squeezed garlic, chili pepper, and lemon juice, season with salt and pepper, and mix. Cover with plastic wrap and let marinate in the refrigerator for an hour. Drain, reserve the marinade, and pat dry the chicken.
  • 2.   Heat the margarine in a Dutch oven, add the chicken pieces and cook for 2 minutes on each side. Add the onion and continue cooking for 2 minutes, stirring.
  • 3.   Pour in the marinade and chicken broth, add the sprig of thyme and parsley. Bring to a simmer, cover, and let simmer over low heat for 20 minutes. Continue cooking uncovered for 5 minutes. Remove the chicken pieces and keep them warm in a dish.
  • 4.   Remove the thyme, thicken the sauce with the cream, and let it simmer for 3 minutes over low heat while stirring, adjust the seasoning if necessary. Serve the chicken with the sauce poured over it.

Ingredients for servings

  • 2 garlic cloves
  • 2 white onions
  • 1000 g of chicken breast
  • 1 g of Espelette pepper
  • 4 lemon juice
  • 2 teaspoon of margarine
  • ½ chicken broths
  • 1 teaspoon of fresh thyme
  • 3 teaspoon of fresh parsley
  • 10 tablespoon of light cream 4-5%
  • 1 pinch of salt
  • 1 pinch of pepper
  • 200 ml of water

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    306 kcal
    15 %
  • Fat
    4,21 g
    6 %
  • of which saturated
    1,22 g
    6 %
  • Carbohydrates
    6,49 g
    2 %
  • of which sugar
    3,58 g
    4 %
  • Protein
    59,39 g
    119 %
  • Fibers
    1,21 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.