Lemon-Pepper Chicken

Makes 2
Prep 20 m
Cook 15 m



  1. 1 of 3 Shake chicken with flour and cracked pepper in bag. Cook chicken in 2 teaspoons oil in nonstick pan for 6 minutes, turning once. Remove.
  2. 2 of 3 Cook zucchini in remaining oil in skillet 3 minutes. Stir in onion, salt, pepper; cook 2 minutes or until zucchini is tender. Transfer to platter.
  3. 3 of 3 Mix wine, lemon juice and cornstarch in bowl. Add along with chicken to skillet; cook 1 to 2 minutes or until sauce is thickened. Add chicken to zucchini on platter; spoon sauce over. Makes 2 servings.
Nutrition Information for Lemon-Pepper Chicken
Servings Per Recipe: 2
Per Serving: 14 g carb., 274 kcal cal., 12 g Fat, total, 26 g pro., 63 mg chol., 334 mg sodium