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“This is a wonderful low calorie meal. Tastes great served over rice pilaf. Make sure to cover the rice with the sauce as well.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl whisk together mustard and eggs. Set aside.
  2. In another bowl mix panko, garlic powder and natures seasoning.
  3. Dip the thighs in egg/mustard mix (shake off excess) then coat well with crumb mix. Press crumbs into thigh to make sure it adheres.
  4. Heat olive oil on medium in a skillet.
  5. Add chicken and cook 5 minutes on each side or until done, then remove from skillet.
  6. For glaze: in the same skillet, add broth, lemon juice, salt, garlic salt, and capers. Bring to a boil scraping any brown bits from the pan. Thicken with water and corn starch mixture if needed.
  7. On a plate spoon rice pilaf. Add glaze to rice. Add chicken thigh and more glaze. Then top with fresh parsley & lemon slice.

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