Lemon Chicken (01.29.15)
- 4 chicken breasts
- 3 teaspoons olive oil, divided
- 3 garlic cloves, diced
- 1 lemon, finely sliced
- 1/2 teaspoon dried thyme
- 1/2 cup apple cider vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1/4 cup water
- 1/4 cup parsley, chopped
- No Salt Seasoning and Pepper, to taste
Season the chicken with no salt seasoning and pepper. Heat 2 teaspoons of olive oil in a large frying pan. Cook the chicken over medium to high heat for 4-5 minutes on each side until golden brown. Remove chicken from the pan; keep warm. Add remaining teaspoon of oil. Saute the garlic and lemon slices for 1-2 minutes with the thyme. Add the vinegar to the same pan. Cook over medium high heat until reduced by half. Add the soy sauce and honey; mix well.
Pour in water. Let the liquid bubble and reduce down until thickened, about 10 minutes. Add the chicken back to the pan. Heat through for 1-2 minutes.
Transfer the chicken and sauce to a platter. Garnish with parsley.
Sponsor: Intermountain Medical Center Heart Institute