Italian Lemon Chicken
Well, maybe that’s what the Wicked Witch of the West said, and she was not happy, but in my case, I like what I’m seeing.
It has taken me decades to get the guts to start a diet company and begin the discussion of losing weight successfully. That’s because until now, I’ve been a diet failure my whole life. I started dieting at 12 years old and have been working at it (in one form or another) ever since. I went to ridiculous measures to lose weight or stay thin. My definition of thin. Laugh, cringe or recollect your own stories as you cruise through my list of strange or extreme dieting.
At 12 years old, I noticed I was the “fattest cheerleader.” I wasn’t fat, but I thought I was. I began switching my dessert from something sugary to a single hard-boiled egg. Dieting had begun...
Italian Lemon Chicken
This tastes almost like chicken scallopini. You’ll notice the breading is missing. The capers are missing. But the taste is still there.
Servings: Serves 4
2 tsp of olive oil
1 Tbl of ghee
1 medium shallot, minced
4, 6-8 oz chicken breast halves, skinless (Buy thin-sliced chicken breasts to make this fast and easy. Otherwise you’ll need to flatten regular breasts so they cook faster)
8 tsp of lemon juice, divided
Sea salt and pepper to taste
1-1/2 tsp of Italian seasoning
1 tsp minced garlic
¾ – 1 cup of chicken broth
Heat the olive oil and ghee in your saute pan. Put in the chicken breasts and season with sea salt, pepper, and drizzle half of the lemon juice over the chicken breasts. Cook them on medium 3 minutes or so per side. How long you cook them will depend on how thick they are. They will brown up a little on each side. Just make sure they are cooked through and no pink remains. Then remove them from the pan and cover to keep them warm.
Don’t wash the pan. Just add the shallots and garlic and cook about a minute, stirring often, to loosen them up. Add the chicken broth and the Italian seasoning. Cook on medium high 2 minutes to reduce a bit and to meld the flavors. Add the rest of lemon juice to the sauce. Stir and you are ready to serve.
Drizzle the sauce over the chicken and serve with your side.