Skillet Lemon Chicken
Romaine and Broccoli Slaw Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 tsp dried thyme
- 3 Tbsp butter
- ½ cup gluten-free chicken broth
- ¼ cup lemon juice
- 3 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 lemon, thinly sliced
Instructions
- Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with thyme, and season lightly with salt and pepper.
- Melt butter in a large skillet over medium heat; add chicken, and cook 4 minutes per side or until browned. Remove from skillet.
- Add broth, lemon juice, honey, and mustard to skillet, stirring to combine. Return chicken to skillet, top with lemon slices, and cook 5 to 10 minutes or until chicken is done and sauce is thickened.
Side Dish Ingredients
- 1 (16-oz) pkg broccoli slaw
- 1 (10-oz) pkg chopped romaine lettuce
- 2 Roma tomatoes, chopped
- 1 cup shredded Cheddar cheese
- ¾ cup Italian dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
