Braising is a slow-cooking method that uses liquid and covered heat to keep moisture in the meat. Use a vegetable peeler to remove lemon peel in very thin strips, leaving the bitter white pith behind. Using low- or nonfat cream saves saturated fat grams but does result in some curdling from the lemon juice (full-fat cream won't curdle); however, either method tastes delicious. Serve this dish alongside Israeli couscous made with a mix of water and fresh lemon juice.
Notes
PER SERVING: 352 cal, 12g fat (7g mono, 3g poly, 2g sat), 70mg chol, 32g protein, 28g carb, 2g fiber, 133mg sodium
