Fat Free Lemon Chicken

At the young age of 23, I discovered that I had developed gall bladder disease at eight months pregnant. After being hospitalized with a series of attacks, it came to the conclusion that I needed to be on a fat free diet in order to have a full term pregnancy. From a diet that seemed impossible, I created a flavorful, fat free dish by using lemons as the main ingredient. Even though my daughter has been born, and my gallbladder has since been removed...I still enjoy this fat free recipe! Besides, I still need to lose the baby weight!

Makes 2-4 servings

Prep time: 15 minutes
Saute time: About 15 minutes

Ingredients:

2 packages of thinly sliced boneless chicken breasts
2 large lemons
Salt and pepper to taste
A dash of lemon pepper seasoning or cajun seasoning for a kick
sliced mushrooms (optional)
1 tablespoon of extra extra virgin olive oil

1. Juice and pulp the lemons into a bowl. Add salt, pepper, and other seasonings
2. Cube chicken breasts on a cutting board with a sharp knife
3. Using a large skillet, pour in a tablespoon of extra extra virgin olive oil and turn heat on low
4. Using the lemon marinade from step one and the cubed chicken, pour into the large skillet
5. Stir in the optional mushrooms
6. Stir the chicken and mushrooms so that the seasons are evenly disbursed.
7. Cover
8. Place temp to med-high
9. Stir occasionally
10. Cook until fully tender

~Serve with brown rice and steamed vegetables...yum!