Lemon Chicken

A light, citrusey chicken, low in carbs, cholesterol and sodium. Serve with rice and a nice garden salad. Great for a warm summer evening.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 2  tablespoons margarine
• 1  teaspoon garlic, minced
• 2  tablespoons lemon juice
• 1  cup green onion, chopped
• 1  cup fresh mushrooms, cut in half
•  salt and pepper (I don't use salt, but you can if you want to)
•  lemon slice, fresh parsley for garnish (optional)

Directions

1. Pound each chicken breast with a mallet until about 1/4-1/2" thick.
2. In large skillet, melt margarine, and add garlic, salt and pepper. Cook over medium heat for about 1 minute, then add chicken breasts. Cook for about 10-12 minutes, or until chicken is cooked through. Remove chicken to a serving plate, but keep warm.
3. Stir in lemon juice into the pan drippings. Add green onions and mushrooms. Cook, stirring constantly for about 3 minutes. Spoon over chicken, and garnish with lemon slices and parsley if you're using them.