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Lemon-Pepper Rosemary Chicken

February 20, 2011

4 boneless skinless chicken breasts – about 5 oz. each

1/2 tsp. lemon pepper

1 tsp. olive oil

2 tsp. lemon juice, fresh or bottled – or more to taste

1 T. fresh rosemary, chopped

2 tsp. parsley, chopped

1/2 – 3/4 cup canned 98% fat free chicken broth

Cut chicken into wide strips.  Brown in heated oil over medium/high heat – sprinkling with a little salt or seasoned salt.

Once browned, add chicken broth, lemon pepper, rosemary and parsley.

Squeeze lemon over chicken.  Swirl to blend.

Turn down to simmer.  Cover pan and continue to simmer until cooked through, turning once.  If liquid evaporates, add a little extra broth as needed.

Cook down until just enough sauce is left to spoon over chicken.

NOTE:  If you are only making 1/2 this recipe – use a small skillet (10 inch)

Tastes wonderful over a fresh salad.

Recipe Source:  Weight Watchers online – revised by Crista McCord

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