Chicken with Lemon Sauce
Portion Size: 3 oz. chicken plus 2 T. sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. boneless skinless chicken breast | |
| 2 tablespoons cooking oil | |
| ½ cup lemon juice | |
| 1 tablespoon garlic powder | |
| 1 tablespoon curry powder | |
| Salt and pepper to taste | |
| For Sauce: | |
| ¼ cup teaspoons flour | |
| 3 Tablespoons oil | |
| ¼ cup lemon juice | |
| ¾ cup milk | |
| 1 cup reduced sodium chicken broth | |
| ¼ teaspoon salt | |
| ¼ teaspoon paprika |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. Place chicken pieces in a baking dish. | |
| 2 | Pour lemon juice over chicken, then sprinkle with the garlic, curry powder and salt and pepper. | |
| 3 | Bake for 1 hour. | Internal temperature of chicken should reach 165 degrees F. |
| 4 | For sauce: | |
| 5 | Heat oil in small saucepan and stir in flour. Form a smooth paste. | |
| 6 | Gradually stir in milk and chicken broth; bring to boil over medium heat. Cook for 2 minutes or until thick. | |
| 7 | Remove from heat, stir in lemon juice, salt and paprika. Serve hot. |
Posted in Chicken Dinner Recipes
