Meyer Lemon Chicken - 5 points per serving

Meyer Lemon Chicken (5 points)

Source: WW mag, Jan/Feb 2012
Prep: 5 minutes   Cook: 15 minutes   Serves: 4

Mix 1/4 cup all-purpose flour, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in shallow bowl.  Add 4 (1/4 pound) chicken cutlets; toss to coat.  Heat 1 Tablespoon olive oil in large nonstick skillet over medium heat.  Add chicken and cook until browned and cooked through.  3 minutes per side.  Transfer to plate.  Add 1 minced shallot to skillet and cook until softened.  2 minutes.  Add 1 cup low-sodium chicken broth; bring to a boil.  Boil until reduced to 2/3 cup.  2-3 minutes.  Meanwhile, cut 1 of 2 Meyer lemons into sections; discard seeds.  Grate 1/2 teaspoon of zest and squeeze juice from remaining lemon.  Whisk lemon zest and juice, 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried and 1 teaspoon cornstarch in a small bowl until smooth.  Stir juice mixture into broth mixture; return to boil and cook, stirring, 1 minute.  Stir in chicken and lemon sections; cook, stirring to coat chicken with sauce, util hot, 1 minute.

Per serving: (1 chicken cutlet with about 2 Tablespoons sauce):  211 calories, 8G total fat, 1G sat fat, 0G Trans Fat, 70 MG Cholesterol, 181 MG Sodium, 7G Total Carbs, 0G Total Sugar, 0G Fiber, 28G Protein, 22 MG Calcium.

Tip: To cut a lemon into sections, remove the peel with a small knife.  Cut along both sides of each dividing membrane.  Lift out hte sections from the center and remove any seeds.