Ingredients
-
2
-
2
-
-
4
-
1/2
-
1/2
-
6 - 8
-
1
-
1/2
-
1/4
-
1/4
-
3
-
-
-
Directions
Lemon Chicken and Asparagus Over Rice, This a quick and easy, but light dish that has lots of flavor , I really liked the lemon flavor in this and the combination of vegetables I did make a couple of errors that affected the final outcome of the dish I doubled the recipe I should have browned the meat in batches and didn’t There was too much liquid and the meat never got brown I might have been able to fix the problem of too much liquid by eliminating the extra water (I didn’t have wine) but I had already measured it in the same cup as the stock These problems would be easily rectified in another trial, but due to family preferences I will not be making this again
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Steps
|
1
Done
|
In a Large Non-Stick Skillet, Heat Oil Over Medium High Heat. |
|
2
Done
|
Season the Chicken Pieces With the Salt and Pepper and Add to the Skillet. |
|
3
Done
|
Cook the Chicken Until Golden Brown (about 5 Minutes). |
|
4
Done
|
Stir in the Garlic and Red Pepper. |
|
5
Done
|
Add the Asparagus and Mushrooms and Cook For 1 Minute. |
|
6
Done
|
Stir in the Zest, Lemon Pepper, Salt and Pepper. |
|
7
Done
|
Add the Liquids, Bring to a Simmer. |
|
8
Done
|
Cover and Cook For 3 Minutes. |
|
9
Done
|
Serve Immediately Over Hot Rice. |
