* 3 chicken breasts, butterflied or halved (I made 6 thin breasts)
* S&P
* 1 tbsp. EVOO
* 1/2 cup white wine (I used a SB)
* 1/2 cup low sodium chicken broth
* 1+ tbsp. minced fresh garlic
* 1 tsp cornstarch
* 1 tsp water
* 1 tbsp. butter
* 2 tbsp. minced lemon zest
* 2 tbsp. fresh thyme (I used lemon thyme from my garden)
* 1 tbsp. fresh lemon juice
~ Brown the chicken & EVOO in a large sauté pan over medium high heat, for about 4+ minutes per side. Transfer the chicken to a plate and tent with tin foil.
~ Deglaze the pan with the wine, scraping the brown bits. Then add in the broth and garlic.
~ Whisk the cornstarch and water together, and then add to the pan, thickening for about 3 minutes. Stir in the butter until melted, then stir in the rest of the ingredients (lemon juice, zest, and thyme)
* 2+lbs small red potatoes, cut into smaller pieces
* 1 lemon, thinly sliced
* 2 tbsp. EVOO
* S&P to taste
* 1 tbsp. fresh oregano & lemon thyme
Directions:
~ preheat the oven until 425. Toss the potatoes with the lemons, oil, S&P and herbs, then in a single layer put them on a baking sheet. I put tinfoil on the sheet first so less clean up after :)
~ Roast the potatoes for about 20 minutes, flip the potatoes, and continue to cook for another 10+ minutes.
Nutritional content for both the potatoes & chicken (green beans separate): 476 calories; 18g fat; 116mg cholesterol; 5g carbs; 4g fiber; 1g sugar; 40g protein; 720mg sodium; 33 mg calcium