Lemony Chicken

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This is one of the entire family's favorite chicken dishes, and Arabellas favorite chicken to eat.  I prep it during nap time and toss it back over a flame 10 minutes before dinner time.  If you are not prepping on a nap, you can just skip the refrigerate step and go right to finishing.  I like to pair it with the true foods kale salad (I added crispy baked pita chips to the salad).

Ingredients

  • 3 chicken breasts (butterfly or pound thin)
  • 2 minced garlic cloves
  • 2 tbs fresh chopped basil
  • 1/2 yellow onion sliced
  • 1 cup chicken broth
  • juice of 2 lemons
  • halved lemon slices (4-6) 
  • S&P for seasoning
  • Olive Oil
  • 1/4 cup half&half

Direction

Butterfly chicken or pound to 1/4 inch thickness and S&P both sides.  Heat olive oil in skillet and add garlic and onion cook for about 5-7 min until translucent.  Remove onion and garlic from pan, add chicken.  Cook over medium heat for about 5 min on each side.  Add broth and lemon juice and scrape the bottom of pan to get off any chicken bits.  Cook over medium heat reducing the mixture to about half and remove pan from heat.  Add the onion and garlic back to pan and spoon the liquid mixture over the chicken.  Place a slice of lemon on each piece of the chicken, allow to cool, cover and refrigerate till you are ready to finish for dinner.  To finish, Cover and cook chicken for about 8 more min on medium low heat (flipping once), add in the half & half and cook for about 3 more minutes, lastly top with fresh chopped basil.  (You can cook right through if you are not prepping on "nap time" or a break in your day.  I like prepping my meals early it adds flavor and saves time later. )

 

 

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Fourth of July

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