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Baked Chicken With Lemon-parsley Sauce

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CATEGORY CUISINE TAG YIELD
Meats 2 Servings

INGREDIENTS

1/2 Lemon
2 T Butter
1 Whole chicken breast split
Salt
Fresh-ground black pepper
2 T Parsley chopped

INSTRUCTIONS

Heat oven to 450F. Squeeze 1 Tb lemon juice. Melt the butter in a
small saucepan or in the microwave. Sprinkle chicken with salt and
pepper. Put chicken in a baking dish skin side up and drizzle with
half of the butter. Bake until skin is crisp and golden brown and
juices run clear, about 25 to 30 minutes. Put chicken on a serving
platter and keep warm.Stir the lemon juice and remaining butter into
pan juices, scraping the pan with a wooden spoon to deglaze. Add the
parsley and season to taste with salt and pepper. Pour sauce over
chicken and serve immediately.  NOTES : Parsley's sweet flavor balances
the tang of lemon in this  simple pan sauce. PARSLEY: Used in ancient
Greece and Rome, parsley's  bright, green leaves, slender stringy
stalks, and sweet flavor,  contribute to a range of dishes and sauces,
including those using  fines herbes parsley, tarragon, chervil, and
chives bouquet garni  Posted to MC-Recipe Digest V1 #1034 by -- Mom
<clubok@nersp.nerdc.ufl.edu> on Jan 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 394
Calories From Fat: 158
Total Fat: 17.8g
Cholesterol: 176.7mg
Sodium: 276.7mg
Potassium: 500.6mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: 53.7g


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