Skillet Lemon Chicken
Romaine and Broccoli Slaw Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 tsp dried thyme
- 3 Tbsp butter, divided
- 2 Tbsp olive oil, divided
- ½ cup low-sodium chicken broth
- 3 Tbsp lemon juice
- 1 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 1½ Tbsp butter in a large skillet over medium heat with 1 Tbsp oil; add half of chicken, and cook 4 minutes per side or until browned. Remove from skillet. Repeat procedure with remaining butter, oil, and chicken.
- 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 (10-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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
269
|
187
|
456
|
| Fat (g) | 14 | 15 | 29 |
| Sat. Fat (g) | 5 | 6 | 11 |
| Protein (g) | 31 | 6 | 37 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 226 | 353 | 579 |
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