Recipe: Lemon Tree Chicken for Carol D.

Lemon Tree Chicken

Substitute ground almonds or low carb bread crumbs for the flour or omit the flour for a low carb version of this lemon chicken recipe.

6 to 8 boneless chicken breast halves
1 tsp. salt
1/ 8 tsp. pepper
1/4 c. flour
1/4 c. butter
1 tsp. grated lemon rind
1 to 2 tbls. lemon juice
2 tbls. dry white wine
1/2 cup heavy cream
1 cup shredded swiss cheese

Rub chicken thoroughly with salt and pepper, then dredge in flour to coat both sides.

Heat butter in a large skillet. Brown chicken breast halves 3 or 4 at a time about 1 minute on each side.

Add lemon rind, juice, and wine to skillet. Bring to a boil, stirring scraping up browned bites. Cover chicken and simmer for 5 minutes.

Arrange chicken breasts in a single layer, slightly overlapping, in a 13x 9x2 baking dish.

Stir cream in to skillet mixture and cook until bubbly, about 1 min. Pour over chicken breasts and sprinkle with swiss cheese.

Broil in over 4 inches from heat until cheese begins to bubble and turm brown, about 5 minutes.

makes 8 servings.
Adapted from Source: Allan Nelson, February, 1997