CHICKEN IN LEMON SAUCE

Makes 2 to 4 servings

1 tablespoon chopped

parsley leaves 3 teaspoons grated

lemon zest, divided 2 tablespoons butter 1 shallot, minced

1 garlic clove, minced 4 teaspoons all-purpose

flour

1 cup chicken broth

¼ cup fresh lemon juice

(from 1 to 2 lemons) 2 cooked chicken breasts,

sliced 1. Chop the parsley and 1 teaspoon of the lemon zest together until finely minced and well-combined. Set aside.

2. Melt butter in a large skillet over medium heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 30 to 45 seconds. Sprinkle with flour and stir constantly until flour is lightly browned, 1 to 2 minutes.

3. While stirring, slowly add the broth and lemon juice. Bring to a simmer. Cook 2 to 3 minutes. Add the remaining 2 teaspoons of the lemon zest, 1/2 of the zest-parsley mixture and the chicken. Cook until the chicken is reheated, 2 to 3 minutes. Add salt to taste.

4. To serve, sprinkle with the remaining zest-parsley mixture.

Per serving (based on 2): 277 calories; 15 g fat; 8 g saturated fat; 114 mg cholesterol; 27 g protein; 8 g carbohydrate; 1 g sugar; no fiber; 858 g sodium; 26 mg calcium

Adapted from a recipe by fortheloveofcooking.net