Sunday, November 30, 2014

Lemon Pepper Chicken with Lemon Sauce

I am so excited about this recipe I found!! I am always looking for sauces that are gluten free and dairy free, but I really struggle to find any that taste good! I finally found one I was interested in trying and it's really yummy!!

I found it in Cooking Light and they describe it as , "the classic Greek lemon-egg soup, avgolemono." The chef stated that this sauce could be put on everything...chicken, fish, mashed potatoes, vegetables, etc. I paired our chicken meal with mashed new red potatoes and steamed broccoli and it was fabulous!

This dish and the sauce is gluten free (if you use a Gluten Free chicken stock) and dairy free. This was a fairly easy dish to make and I will definitely make it again!

Ingredients for Chicken

  • 4 chicken breasts
  • 1 tablespoon Lemon Pepper seasoning
  • Salt and pepper (for taste)
Ingredients for Lemon Sauce
  • 2 cups of unsalted chicken stock
  • 3 large eggs
  • 2 tablespoons of grated lemon zest
  • Fresh lemon juice
  • 1/2 tsp of kosher salt
  • 1 Tablespoon of olive oil

Directions for Chicken and Lemon Sauce
  • Preheat oven to 350 degrees.
  • Place your chicken breasts in a 9x13 glass Pyrex dish. 
  • Sprinkle salt and pepper on chicken for taste.
  • Sprinkle 1 tablespoon of Lemon Pepper seasoning evenly across the 4 pieces of chicken.
  • Bake Chicken for 40 to 45 minutes until done and no longer pink.
  • About 20 minutes into your chicken baking, you are ready to start making the Lemon Sauce.
  • Heat the chicken stock over medium-high heat in a heavy medium saucepan until tiny bubbles form around the edge. Do Not Boil.
  • Combine the eggs, lemon zest, lemon juice and salt in a medium bowl.
  • Whisk until the eggs are frothy and lighter in color.
  • Ladle about a cup of the hot chicken stock into the egg mixture 1/4 cup at a time, while stirring constantly (but not too vigorously) with a whisk.
  • Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon and stock mixture back to the pot, stirring to combine.
  • Warm the sauce gently until it coats a spoon.
  • Whisk in the olive oil to finish.
  • When the chicken is done cooking, pour the desired amount of lemon sauce on top of the chicken and serve.
  • Store remaining lemon sauce in the refrigerator for future use. Use within 3 days.

Lemon Sauce Servings: 10

Nutritional Information:
Calories 39; Fat 2.8g; Protein 3g; Carbs 1g; Chol 56mg; Sodium 169mg; Calc 10mg

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