¾poundfresh asparagussliced mushrooms or zucchini, Optional
¾cupchicken brothlow sodium
¼cupdry white wine
Preheat oven to 350°F.
Combine juice from 1 lemon, broth, wine, and 1 tablespoon flour. Set aside.
Mix ¼ cup flour, garlic, paprika, rosemary, and pepper in a small dish. Whisk egg white with 1 tablespoon water in a separate dish.
Dredge chicken in flour mixture. Dip chicken into egg whites and then into flour again. Spray chicken with non-stick spray.
Cook chicken in a pan over medium-high heat until browned (about 3 minutes on each side).
Remove chicken from pan and and pour lemon juice mixture into the pan whisking until thick and bubbly (about 3 minutes).
If using, place veggies in the bottom of a 9x13 pan. Top with chicken and pour lemon sauce overtop. Cover pan with foil and bake 30 minutes. Remove foil and cook an additional 10 minutes or until chicken is cooked through.
Nutritional information does not include optional veggies.