Lemon Sherry Chicken

h2Chef’s Notes/h2
pMy apologies about not sharing this preparation before. I forgot about it. It is simple to make and you get a lot of bang for the (work) buck./p
pSherry is 3 carbohydrates per ounce and the alcohol burns off in the cooking process./p
pThe recipe makes 2 servings but I recommend doubling or tripling the recipe. Good as it is the first night, it develops depth when reheated the next day and cold makes amazing chicken salad./p
h2Ingredients/h2
ul
li1-2 cloves of garlic, grated (or ½ tsp. Powdered)/li
li1 small shallot, minced (or ½ tsp. powdered onion) or 2 scallions, minced/li
li1 tbsp. fresh tarragon, chopped (you may substitute 2 tsp. fresh thyme or basil)/li
liSalt and pepper to taste and your doctor’s suggestion/li
liGrated zest of one lemon/li
li¼ cup dry sherry/li
li4 tsp. olive oil/li
li½ tsp. dijon mustard/li
li¼ tsp. Paprika/li
li2 skinless boneless chicken breasts or thighs/li
liJuice of ½ of the lemon (about 1 tbsp.)/li
/ul
h2Preparation/h2
ol
liCombine all ingredients EXCEPT the lemon juice together in a non-reactive bowl./li
liMarinate for at least 45 minutes (but overnight works better)./li
liPreheat oven to 350°./li
liAdd the lemon juice to the chicken and toss to distribute well./li
liPlace the chicken on a sheet pan (lined with foil for easy clean-up)./li
liSpoon the remaining marinade over the chicken./li
liBake for 35- 40 minutes, depending on desired doneness./li
/ol
h2Nutrition Information/h2
pServing size: 1 breast or thighbr /
Net carbohydrates: 4 grams/p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p

Chicken

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