just put frozen chicken in the skillet.
turn heat to low or med
pour on some chicken broth
and shake on lemon pepper seasoning.

just simmer, mine took 30min or more. i used chicken tenders. and turn as needed.

then when it was done. i put honey mustard on it.

you could easily do this in the oven or with the crockpot with a different cut of meat.

Yummo.

My lemon chicken is pretty easy too. A couple breasts in a small casserole dish - 1 cup olive oil, 1 cup lemon juice, a ton of thyme and basil. Let marinate in the fridge for 1.50 hours, flip, let stand another 1.50 hours - then cook in oven until finished! Whammo! Yours definitely sounds way quicker though!

i really like yours too. i tried it w/chicken broth instead of the oil. experimenting cooking w/less fat. i didn't miss it

Most of the oil just ends up getting poured out in the end anyway - which is a waste. Let me know how the chicken broth and lemon works out!! That could be a huge improvement!

Eskinomad,
FOR YEARS, I have replaced oil, white wine and butter, in a recipe for chicken broth with a little I Can't Believe It's Not Butter, Spray. It cuts sooo many calories and makes the dish just lighter all the way around. I will share my recipe for Lemon Chicken. I wrote a low fat cookbook, so let me know if you are looking for anything else.

Lite Lemon Chicken

1 lb. chicken breast or tenders
2 t. garlic powder
2 t. lemon pepper
½ t. seasoned salt
1 c. fresh squeezed lemon juice
4 lemon slices, optional

Preheat oven to 400

In a small bowl combine, garlic powder, lemon pepper and seasoned salt. Mix to blend. Place chicken on a large plate, and rub evenly with seasoning mixture. Cover with plastic wrap and refrigerate for 15 minutes. Heat a large non-stick skillet over medium-high heat and mist lightly with olive oil pan spray. Remove chicken from refrigerator and place into heated skillet. Cook chicken 2-3 minutes per side, until browned. Lightly mist a baking dish with olive oil pan spray and place chicken, smooth side up into baking dish. Pour lemon juice over the chicken, and top each with a lemon slice. Bake for 18-20 minutes or until no longer pink and juices run clear. Remove from oven, baste with pan juices. Let stand 5 minutes before serving.

Makes 4 servings
Calories: 140 per serving Fat: 3g.