Chicken in Lemon Sauce

Pearl white breast of chicken draped with a creamy mantle of lemon sauce. Especially gourmet, especially rich. Especially satisfying for dieters. (220 calories.)

  • 1/2 thin, boneless, skinless chicken breast
  • 1 envelope M.B.T. instant chicken broth mix
  • Artificial sweetener equivalent to 1-1/2 tsp.sugar
  • 1/2 cup water
  • 1 egg
  • 1 tbsp.light cream
  • 1 tbsp.lemon juice
  • Pinch of nutmeg
  • Salt and pepper to taste
  • Lemon slices to garnish

Place broth mix powder and water in skillet. Add chicken. Cook for 4 minutes over medium-high heat, turning once. Meanwhile, beat egg, cream, lemon juice, sweetener, nutmeg, salt and pepper in a small bowl. Remove chicken and keep warm. Remove skillet from heat and add egg mixture. Cook this sauce over low heat, stirring constantly until sauce is slightly thickened. Warning: do not overcook or egg will curdle. 

Arrange chicken on a plate and cover with sauce. Decorate with lemon slices and serve hot. Serves one.

– Phyllis Adams