Lemon Chicken With Vegetables – a delicious recipe with chicken, soy sauce, parsley, milk, flour, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse chicken; pat dry. In a 12- by 7 1/2- by 2-inch microwave-safe baking dish, arrange chicken with meaty portions to edge of dish. Brush with soy sauce. Cover with waxed paper. Micro cook on 100%% power for 10 minutes, rearranging and turning after 5 minutes. Brush with soy sauce.
2
Add frozen vegetables and parsley to chicken. Cook, covered, on high for 8 to 10 minutes more, or until chicken is no longer pink. With a slotted spoon, transfer chicken and vegetables to a platter; keep warm. Reserve 1/2 cup of the cooking liquid.
3
For sauce, in a 2 cup microwave-safe measure, stir together milk, flour and nutmeg. Stir in reserved cooking liquid. Cook, uncovered, on high for 2 to 4 minutes, or until thickened and bubbly, stirring after every minute until thickened, then every 30 seconds. Stir in lemon peel and juice. Cook, pour sauce over chicken and vegetables. If desired, sprinkle with additional nutmeg; garnish with lemon slices.
534
kcal
Calories
12
g
Fat
11
g
Carbs
91
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 pounds chicken pieces Meaty, 2 tablespoons soy sauce, 1 frozen mixed vegetables 16 1/2 oz, 1 tablespoon parsley flakes Dried, and more.
Yes, Lemon Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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