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Tuesday, November 9, 2010

Lemon Chicken (from Ed’s podiatrist) with additions and comments

1 skinless boneless chicken breast cut into 1” cubes and lightly floured
3 Tbs olive oil
1 clove of minced garlic
Juice of 1/2 lemon
1/2 c chicken bouillon
1/2 c white wine
1 Tbs parsley

Brown chicken in oil and garlic. Add lemon juice, bouillon, white wine, and parsley.

Serve over fresh pasta.


  1. I like not to "brown" the chicken, but to get it crisp, but cooked only about 1/2 way - slightly pink in the middle, then take it out and stir fry some vegetables, like sugar snap peas or asparagus with green or yellow onion. After the vegetables are just done, put the chicken back in to finish it, but don't overcook.

    I also add salt and pepper and a pinch of cayenne pepper to the flour mixture used to flour the chicken.

    Also, I like to serve this with Israeli couscous cooked in vegetable or chicken broth instead of water and with sauteed onions, and toasted walnuts or pinenuts.

  2. Picture above was taken with using baby bok choy as the vegetable - cut up and barely warmed before serving with the chicken. I also like to sauté an onion in the pan before cooking the chicken, then remove onion from pan before preparing chicken, sauce and vegetables. Recombine everything just before serving.

  3. One more thing, I add a pat of butter to the pan before cooking the chicken.


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