LEMON CHICKEN

This basic recipe can be used for any fish or fowl.  Vary the vegetables and experiment with flavors.  Add mustard to the wine and lemon for a thicker sauce.  It’s foolproof! For fat-free method, eliminate the coconut oil and sauté chicken and veggies in broth.
Ingredients
  • 1 ½ lbs. chicken tenders or thin sliced chicken cutlets
  • Seasonings
  • 1 sweet onion, sliced
  • 1 package shiitake mushrooms, cleaned and sliced
  • 1 package snap peas, rinsed and dried, or other green vegetable
  • Minced garlic to taste 
  • lemon pepper to taste 
  • ½ to 1 whole lemon, sliced
  • ¼ c. lemon juice
  • ½ c. white cooking wine
  • ½ tsp. tarragon or thyme
  • 1 TB dijon mustard
  • Organic, virgin, cold-pressed, unrefined coconut oil, use sparingly
  • Tomato for garnish

Directions
  1. Rinse and dry the chicken.  Season to taste.  Sauté chicken in coconut oil or broth in a large skillet till browned on both sides.  Set aside in a covered dish.
  2. Sauté onion and mushrooms in same pan.  When onion is slightly wilted, add snap peas or other green veggie, such as green beans, and garlic. Stir and cook for 3-5 minutes.  Season.  Then place cooked chicken with juices on top.  Lay lemon slices on top of chicken.  Combine lemon juice and wine and pour over all.  Sprinkle with tarragon or thyme.  Cover and simmer for 5-10 more minutes.  
  3. Serve in a bowl with a broiled tomato for color.  

Nutritional Info:
Each chicken tender is about one ounce, so a typical serving is three = 1P
Onions, garlic, mushrooms, tomato, other vegetables = 1-2V
Snap peas = 1SC if allowed
Oil = ½ to 1 ft