Lemon Chicken

Lemon chicken DSC00694  

Ingredients:

Boneless, skinless chicken breasts (or tenderloins)
Lemon juice
Onion powder
Dill weed
Browning sauce (optional)

This is mostly a “by sight” recipe.

Thaw chicken.
Cut chicken into bite-sized pieces or strips.

Add chicken to 10-11 inch pan.  Pour in enough lemon juice to soak (but not completely cover) chicken.  The less lemon juice you use, the less lemony it will taste.
Pour in a little browning sauce, if desired.  (This serves only to darken the color of the chicken.  I do not usually add browning sauce when I make this recipe.)

Sprinkle onion powder generously and dill weed lightly over the chicken.

Allow chicken to cook over high temperature to start, gradually decreasing temperature as the chicken cooks.

Simmer, stirring occasionally to keep the chicken from burning/sticking to the pan.  The chicken will be cooked once all the liquid has been absorbed, but you can check to make sure by cutting open one of the pieces.  Add water or lemon juice (to your flavor preferences) as needed.

Best served over rice (basmati or jasmine) and cooked mixed vegetables.  Enjoy!

DSC00695  DSC00696

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4 Comments

Filed under Gluten-Free Recipes

4 responses to “Lemon Chicken

  1. Shellie

    A splash of balsamic vinegar can also be added for color/flavor.
    Do you want the recipe for the gravy too? 🙂

  2. Shellie

    Remove the cooked chicken from the pan into a bowl and put aside.
    Add 1-2 cups of water and 1/2 stick of butter to the pan. Set temperature on high. Add 5-10 chicken bouillon cubes, splash of lemon juice, sprinkle with additional onion powder and dill. Bring to a boil. In a measuring cup, measure 1 cup COLD water. Add 4tbs cornstarch and stir. Add cornstarch mixture to pan. Lower heat and stir. Gravy should thicken. If it does not, repeat cornstarch mixture. After gravy thickens, add some to chicken in the bowl, saving the remaining portion for rice and chicken on your plate. Yum!

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