Baked Lemon Chicken
|
| |
| 3 or 4 | chicken breasts, pounded thin |
| | salt & pepper |
| | flour for dredging |
| 3 Tbsp | olive oil |
| 1 large | onion, sliced thinly |
| | peel of half a lemon, white pith removed, cut into |
| | thin strips |
| 2 large | cloves of garlic, minced |
| 1-1/2 tsp | rosemary leaves |
| 1 Tbsp | honey |
| 1/4 cup | fresh lemon juice |
| 1 cup | chicken broth |
| |
| preheat oven to 400 degrees. season chicken with salt & pepper. dredge |
| in flour and pat off excess. heat a large skillet over medium heat and |
| add 2 tablespoons oil. add the chicken and saute until golden, about 5 |
| minutes per side. remove chicken from skillet and reserve. |
| |
| discard oil from skillet and wipe out with paper towel. add remaining oil |
| and heat over medium heat. add the onion and cook until golden, about 10 |
| to 12 minutes. add lemon zest, garlic, and rosemary and cook 2 minutes |
| more. add the honey, lemon juice and broth, increase the heat and bring to |
| a simmer. |
| |
| use a slotted spoon to transfer the onions to a 9x13 inch oven proof dish |
| and spread them over the bottom. arrange the chicken over the onions. |
| pour the cooking liquid over the chicken. season with salt & pepper to |
| taste. bake , basting every 15 minutes, until cooked through, about 45 |
| minutes. |
| |
| source: fulton, ny newspaper |
| |
| -- |
| (ID: 12254) Mirror: rec.food.recipes: Sun, Jun 15, 2003 |