This recipe will work for almost all diabetics. It uses soup but you can buy the low-fat, low-sodium healthier soup. Served with some steamed broccoli it is a good, quick diabetic meal.
1 lemon
1 tbsp canola oil
4 (approx 1 lb total) boneless skinless chicken breast halves
1 can (10 3/4)-oz) cream of broccoli soup
1/4 cup low-fat milk
dash of freshly ground black pepper
Cut 4 thin slices from the lemon; set aside. Squeeze 2 teaspoons of juice from the remaining lemon; set aside.
In a large skillet over medium-high heat, heat the oil to hot. Add chicken and cook 10 minutes or until browned on both sides. Skim off any fat.
In a bowl, combine the broccoli soup and the milk; stir in the lemon juice and the black pepper. Pour soup mixture over the chicken. Top chicken with the lemon slices.
4 (approx 1 lb total) boneless skinless chicken breast halves
1 can (10 3/4)-oz) cream of broccoli soup
1/4 cup low-fat milk
dash of freshly ground black pepper
Cut 4 thin slices from the lemon; set aside. Squeeze 2 teaspoons of juice from the remaining lemon; set aside.
In a large skillet over medium-high heat, heat the oil to hot. Add chicken and cook 10 minutes or until browned on both sides. Skim off any fat.
In a bowl, combine the broccoli soup and the milk; stir in the lemon juice and the black pepper. Pour soup mixture over the chicken. Top chicken with the lemon slices.
Reduce the heat to low and cover; cook 5 minutes or until the chicken is completely cooked through; stir occasionally.
To serve, garnish with some lemon slices, carrot curls, fresh herbs, etc as desired.
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