Name: Chicken Breasts with Lemon Thyme Cream
Total time: 50 min
Ingredients: Nonstick cooking spray; 1 tablespoon olive oil; 4 small bone-in chicken breast halves (about 12 ounces each or 3 pounds total), skin removed; ¼ cup reduced-sodium chicken broth; 2 tablespoons lemon juice; ½ teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed; ⅛ teaspoon salt; ⅛ teaspoon ground black pepper; 2 ounces reduced-fat cream cheese (Neufchâtel), cut up; 1 tablespoon Snipped fresh thyme; 4 Lemon wedges or twists

Directions

Step 1

Coat a large nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add chicken breasts; cook in hot oil about 12 minutes or until golden brown, turning once halfway through cooking time. Cover; cook about 20 minutes more or until no longer pink (170 degrees F), turning once halfway through cooking time. Remove chicken from skillet; cover with foil and keep warm.

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Step 2

In a small bowl stir together chicken broth, lemon juice, the 1/2 teaspoon fresh thyme or the dried thyme, the salt, and pepper. Pour broth mixture into the drippings in the hot skillet, scraping up any browned bits from the bottom of the skillet. Add cream cheese; whisk until smooth and heated through. Serve over cooked chicken breasts. If desired, garnish with additional fresh thyme and/or lemon wedges or twists.

Nutrition Facts

Serving Size: 1 chicken breast half & 2 Tbsp. sauce

Per Serving:

318 calories; protein 48.5g; carbohydrates 1.2g; dietary fiber 0.1g; sugars 0.7g; fat 12g; saturated fat 3.4g; cholesterol 151.7mg; vitamin a iu 174.5IU; vitamin c 5.3mg; folate 12.9mcg; calcium 29.5mg; iron 0.8mg; magnesium 45.4mg; potassium 698.2mg; sodium 360mg.

Exchanges:

6 lean meat, 1 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts