Ingredients
-
8
-
-
3
-
2
-
2
-
4
-
1
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Everyday Food Lemon and Olive Chicken, A yummy-looking recipe from Martha Stewart’s new Everyday Food magazine I havent tried it, but if anyone does, let me know how it turns out Cook time includes prep time 303 calories 15g of fat 34 3g protein 7g carbs per serving, Very lemony from the rind in the sauce, not too garlicky, and with a little heat from the red pepper flakes! I reduced the recipe to make two huge bone-in chicken breasts, added about 8 ounces sliced mushrooms to my skillet, and made my sauce with 2 cups chicken stock, but no additional water ~ I added a packet of splenda to camouflage the sharpness of the lemon! Made for Chef Shapeweaver’s Cooking from the Pantry, Freezer, and Fridge Challenge, Feb/Mar 2012!
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Steps
|
1
Done
|
Sprinkle the Chicken With 1 Tsp. |
|
2
Done
|
Each Salt and Pepper. |
|
3
Done
|
in a Large Skillet, Heat 2 Tbsp. |
|
4
Done
|
of the Olive Oil Over Medium Heat. |
|
5
Done
|
in Two Batches, Sear the Chiken, Skin Side First, Until Golden Brown, About 3 Minutes on Each Side. |
|
6
Done
|
Transfer the Chicken to a Plate. |
|
7
Done
|
Cut the Lemons in Half Lengthwise and Then Into Thin Slices Crosswise. |
|
8
Done
|
If the Skillet Is Dry, Add the Remaining 1 Tbsp. |
|
9
Done
|
Oil. |
|
10
Done
|
Add the Onions and Garlic and Cook Over Medium Heat Until Soft but not Brown, About 3 Minutes. |
|
11
Done
|
Stir in Lemon Slices, Olives, Stock, and 2 Cups Water. |
|
12
Done
|
Bring to a Boil, Reduce the Heat, and Simmer For 10 Minutes. |
|
13
Done
|
Put the Chicken on Top of the Vegetables, Pour in Any Accumulated Juices from the Plate, Sprinkle With Thyme and Crushed Red Pepper. |
|
14
Done
|
Cover and Simmer Until the Chicken Is Just Cooked Through, About 15 Minutes. |
