Yummy Citrus-Mint Chicken Recipe ~ Rachel

Dave and I recently purchased a few herbs to kill grow on the balcony: orange mint, oregano thyme, sage and rosemary. So far, I’ve used the rosemary and the mint. The mint was used in the recipe I’ve posted below which blew Dave and me away. Dave didn’t want to eat anything on his plate except the chicken! The recipe is super easy…and for those counting WW points, it’s only 5 points per serving if you omit the margarine (BLECH) and vegetable oil. If you don’t want to brown your chicken using chicken broth, use extra virgin olive oil (although, vegetable oil isn’t bad). Just don’t use margarine! It’s like one molecule away from being plastic!

Citrus-Mint Chicken

2 whole chicken breasts, halved, skinless and boneless (I had about 1 pound of chicken, total)
1 lemon, juiced; zested
1/2 cup all-purpose flour
1 tablespoon lemon pepper
1/8 cup vegetable oil
1/8 cup margarine
1/4 teaspoon instant chicken bouillon (I used bouillon granules)
1/4 cup hot water
1/4 cup orange juice
1/4 cup White Wine Worcestershire sauce (the bottle says something about chicken marinade on it)
2 tablespoons brown sugar
1 tablespoon chopped fresh mint
Fresh mint sprigs
  1. In medium bowl, place chicken; pour lemon juice over chicken, turning to coat.
  2. In plastic bag, mix flour and lemon pepper; add chicken, one piece at a time, shaking to coat.
  3. In frypan, place oil and margarine and heat until margarine melts; add chicken and cook over medium heat about 10 minutes or until chicken is brown on both sides. Remove chicken from frypan and place in casserole dish.
  4. In same frypan, mix together bouillon, water, orange juice and White Wine Worcestershire sauce with pan drippings; pour over chicken. Sprinkle brown sugar, mint and lemon zest over chicken.
  5. Bake in 375F oven for 45 minutes or until fork can be inserted in chicken with ease. Garnish with mint leaves.

Makes 4 servings. Recipe provided courtesy of the National Chicken Council.

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