Post by Bob on Aug 4, 2018 17:51:42 GMT -5
I love the recipes on this site, and this specific one caught my eye in view of the fact that I have to watch my sodium intake. I'll be making this later in the week and will use boneless skinless chicken thighs to cut the fat and calories.
Lemon Butter Chicken
Nutrition Facts
Serving Size
Servings Per Container 8
Amount Per Serving
Calories 277.5 Calories from Fat 204.3
% Daily Value*
Total Fat 22.7g 35%
Saturated Fat 10.0g 50%
Trans Fat 0.2g
Cholesterol 94.7mg 32%
Sodium 125.4mg 5%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.6g 2%
Sugars 0.4g
Protein 15.9g 32%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS:
8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped
DIRECTIONS:
Preheat oven to 400 degrees F.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately.
Lemon Butter Chicken
Nutrition Facts
Serving Size
Servings Per Container 8
Amount Per Serving
Calories 277.5 Calories from Fat 204.3
% Daily Value*
Total Fat 22.7g 35%
Saturated Fat 10.0g 50%
Trans Fat 0.2g
Cholesterol 94.7mg 32%
Sodium 125.4mg 5%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.6g 2%
Sugars 0.4g
Protein 15.9g 32%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS:
8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped
DIRECTIONS:
Preheat oven to 400 degrees F.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately.