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Ingredients25 m servings 183 cals
Original recipe yields 6 servings
- Rinse chicken; pat dry. Combine 1/4 cup flour, salt, and pepper in a plastic bag. Add chicken, a few at a time, shaking to coat.
- Cook chicken in hot margarine or butter in large skillet over medium-high heat 8 to 10 minutes or until tender and no longer pink, turning once. Reduce heat as necessary during cooking to prevent overbrowning. Remove from skillet, reserving any drippings. Keep warm.
- For sauce, combine broth and 3 tablespoons flour in screw-top jar. Cover and shake well; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir in ReaLemon(R) and sugar; heat through. Serve sauce over chicken. Sprinkle with chives.
Per Serving: 183 calories; 5.9 g fat; 7.8 g carbohydrates; 23 g protein; 59 mg cholesterol; 186 mg sodium. Full nutrition
ReviewsRead all reviews 2
I loved it. You can use garlic powder and garlic, to inhance the flavor and also help cut down on the flower if trying to make it lower carb. But the dish is great as is as well. It's also i...