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BAKED LEMON CHICKEN
4 chicken breasts, pounded thin
salt & pepper flour for dredging 3 tablespoons olive oil 2 large onion, sliced thin Zest of one lemon 2 large cloves of garlic, pressed 1-1/2 teaspoons rosemary leaves, crushed 1-1/2 Tablespoon 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 sauté 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. Bake for about 20 minutes, basting after 10 minutes. LR FROM NOTTINGHAM
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