Prep: 20 minutes
Bake: 10 minutes • Serves: 4
1-1/2tablespoons fresh lemon juice
1 tablespoon olive oil
1-1/2teaspoons lemon zest
1/4teaspoon fresh ground black pepper
4 boneless, skinless chicken breasts (about 1-1/4 pounds)
1 small lemon
1 tablespoon unsalted butter
1/2cup white wine or less-sodium chicken broth
Chopped fresh parsley leaves for garnish (optional)
1.Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.
2.From lemon, cut four 1/4-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.
3.Place skillet over medium-high heat. To deglaze pan, stir in wine. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until wine is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.
Approximate nutritional values per serving:
216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol,
278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein