Tuesday, 16 August 2016

Lemon Chicken

I'm back again with another great recipe. It's always really good to have a tried and true recipe from someone else. I've been going over to my friend Kathy's for years and quite often she will serve this recipe with mashed potatoes. YUM! We recently had it over the weekend and while its not exactly summer friendly requiring about an hour of oven time. It's a good recipe to have in the repertoire. Bake uncovered.

This product has recently come to my attention and while its pretty easy to boil rice, I especially like Basmati, which does take a bit of time to prepare. This pouch is ready in 90 seconds and comes out beautifully.
So there you have it. A quick and yummy meal and its also gluten free which is a nice option.

Lemon Chicken
Boneless, skinless chicken (2-4) depending on size ( this dish works better if the chicken is not too thick)
Dredge chicken in flour, salt, pepper and thyme (pinch)
Fry in butter

Mix 1 cup white wine
3 Tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp sugar
And pour over

Fry 1 bundle green onion and 1 tray sliced mushrooms in butter. Put over chicken and bake, uncovered, for approximately 1 hour at 350F until chicken is tender.