Creamy Lemon Chicken

Compliments of Nutrition Action newsletter

This recipe uses one of my favorites: Quinoa

1 cup quinoa

2 TBS EVO

1lb chicken breast cutlets, thinly sliced or pounded to 1/2in or less

3 shallots, minced

1/2 tsp dried thyme

1 1/2 Tbs whole wheat flour ( I use millet flour since I am gluten intolerant)

1/2 c dry wine white

3/4 c low sodium chicken broth

3/4 c low fat milk

salt optional

1 lemon

Prepare the quinoa according to package directions.

Heat the oil in a large skillet over med heat until the oil is shimmering. Saute' the chicken until lightly browned on one side, about 2 minutes, then saute' the other until just about opaque, about 30 seconds. Remove the chicken from the skillet and plate.

Reduce the heat to low and saute' the shallots and thyme for 2 minutes. Sprinkle in the flour. Whisk in the wine and bring to a boil. Whisk in the broth and milk and reduce the heat to simmer for 5 minutes. Season with salt and lemon juice to taste.

Return chicken to pan to heat through about 2 minutes. Serve chicken and sauce over quinoa.

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