Wednesday, May 25, 2011

Lemon Chicken

I made this for some of the summer sales men a while ago and it was really good, light, and flavorful. Lots of EVVO, but delicious. Maybe cut back a bit on that. Funny story: mark thought the citrus slices were part of the dish, so he didn't like it because he bit into the bitter orange rind. Anyway, TRY IT!

Lemon Chicken

1 to 1 and 1/2 pounds chicken breast
Sea salt and fresh pepper
1 tablespoon butter
2 tablespoon vegetable oil
4 cloves garlic
1/4 cup minced onion
2 lemons
14 oz. chicken broth(about 1 and 3/4 cup)
1/4 cup fresh parsley, chopped or 1 teaspoon dried
Linguine or Spaghetti
Parmesan, fresh grated

Preheat oven to 400 degrees. Pound out your chicken breasts to 1/2 - 1 inch thick, cover with saran wrap first so chicken juice doesn't fly everywhere.

In a small bowl combine about 1/2 cup flour with 1 tablespoon cornstarch. Wash the chicken breasts(don't dry them), season with salt and pepper, and lightly coat them with the flour mixture.

In a large oven proof skillet over medium heat melt the butter and vegetable oil together. Add the chicken breasts and cook on each side until golden brown.

Remove the chicken from the pan. Add the garlic and onion, saute over medium-low heat until tender. Add the chicken back to the pan. Squeeze the lemons over the chicken breasts. Add the chicken broth. Season with salt and pepper. Slice the lemons and place them on top of the chicken.

Finish cooking them in the oven about 15 minutes or until chicken is cooked through. In the mean time cook the pasta to al dente according to package directions.

Finish by sprinkling parsley over the top.

Serve over linguine or spaghetti with fresh grated Parmesan.

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