Serves: 4
Total Calories: 208
1. Remove skin from chicken breasts. Cut chicken into 2 x 1/2 x 1/2 -inch strips. In a 10-inch skillet over medium-high heat, sauté chicken and garlic in oil until chicken is opaque. Reduce heat to medium.
2. Add lemonade concentrate, water and bouillon granules. Cook for 10 minutes or until liquid is reduced by half.
3. Add peppers. Cover and cook for 5 minutes or until peppers are crisp-tender.
4. In a small bowl, stir water and cornstarch until smooth. Pour into skillet. Bring to a boil and boil for 1 minute.
This Lemonade Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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