| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Toronto |
Chicken, Low fat, Grain-free, Potato-free, Sugar-free |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable Oil |
| 1 |
lg |
Onion; Cut In 1/4-In Rings |
| 4 |
|
Skinless Chicken Breast; Cut In 8 Pieces |
| 3 |
|
Cloves Garlic; Minced |
| 3 |
tb |
Lemon Juice |
| 2 |
tb |
Soy Sauce |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Pepper |
| 1 |
|
Bay Leaf |
INSTRUCTIONS
1. Heat oil in large, deep non-stick skillet. Add onion and cook on
medium-high heat until browned. Remove from pan and reserve. 2. Add
chicken, garlic, lemon juice, soy sauce, water, and pepper to
skillet. Stir everything together well. Add bay leaf. Cook gently,
covered, for 30 minutes. 3. Return onion to skillet. Continue to
cook, uncovered, until chicken is cooked through and tender, about 5
to 10 minutes. Taste and adjust seasonings if necessary.
NOTES : Nutritional analysis per serving, according to Bonnie Stern:
198 Calories, 5 g carbohydrate, 1 g fibre, 5 g total fat, 1 g
saturated fat, 31 g protein, 76 mg cholesterol, 504 mg sodium, 422 mg
potassium Entered to MasterCook by Ellen in Toronto, Canada December
1998
Recipe by: More Heart Smart Cooking with Bonnie Stern, p. 174
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9,
1999, converted by MM_Buster v2.0l.
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