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Spring Chicken with Lemon and Ginger Recipe
|Chicken breasts||14 Ounce (4 Breasts, 3 1/2 Ounce Each)|
|Unsalted defatted chicken broth||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Garlic powder||1 Pinch|
|Freshly grated ginger||1 Teaspoon|
|White pepper||To Taste|
Serving size: Complete recipe
Calories 471 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 1.3 g6.6%
Trans Fat 0.1 g
Cholesterol 230.2 mg
Sodium 380.7 mg15.9%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.49 g1.9%
Sugars 0.6 g
Protein 93 g186.1%
Vitamin A 1.7% Vitamin C 20.4%
Calcium 7% Iron 17%
*Based on a 2000 Calorie diet
Brown in a 500° oven for 15 minutes.
Drain off all fat.
Combine chicken broth, lemon juice, garlic, and white pepper in a heavy skillet.
Add enough fresh ginger to suit your taste.
Simmer the broth uncovered until it is reduced by one-half.
Reduce the oven temperature to 350° and bake the chicken uncovered about 30 minutes.
Baste the chicken frequently while baking with the lemon-ginger sauce.