Saucy Lemon Chicken

This family-friendly weeknight meal is sweetened with maple syrup. Maple syrup is an excellent source of manganese, which is important for normal brain and nerve function.

2 lemons
1/4 cup (60 mL) maple syrup
1 tsp (5 mL) coarsely ground black pepper
2 garlic cloves, minced
1 tsp (5 mL) lemon thyme or French thyme leaves, chopped
2 Tbsp (30 mL) grainy mustard
1/4 tsp (1 mL) salt
4 skinless, bone-in, free-range chicken thighs

Zest 1 lemon and juice both. Place zest and juice in bowl and whisk in maple syrup, pepper, garlic, thyme, mustard, and salt. Toss chicken in marinade, cover, and let sit in refrigerator for 1 hour or up to 1 day.

Heat large nonstick frying pan over medium-high heat. Remove chicken from marinade and brown in preheated pan, about 2 minutes per side. Add marinade, reduce heat to medium, cover, and cook, turning chicken occasionally until cooked through, about 15 to 20 minutes. Remove chicken to serving plate and keep warm.

Reduce sauce over medium heat until thick and sticky, about 4 minutes. Remove frying pan from
heat, place chicken back in pan and turn chicken to coat in sauce.

Transfer to serving plates and top with extra sauce. Serve with steamed new potatoes, carrots, and green beans, if desired.

Serves 4.

Each serving contains: 160 calories; 14 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 17 g carbohydrates; 0 g fibre; 372 mg sodium

from "The Delicious Benefits of Lemons", alive #355, May 2012