Friday, September 30, 2005

Lemon herb chicken SOLVED!

Very simple, it turns out: just 3 main ingredients, all fresh.

Chop a snack pack of baby carrots and cook a bowl of brown rice.

Fill a large glass with:

Zest and juice of 2 lemons
2 long sprigs rosemary, washed and chopped
8 cloves garlic, minced
1 Tbsp sugar
Most of a can of chicken broth

Flour and brown chicken breasts, then dump the stirred contents of the glass (and the chopped carrots) into the pan with them. Bring to boil, cover and simmer 30 minutes. Pull out the chicken and simmer the sauce to thicken. Serve over the rice!

I'd like the sauce to be thicker, but I'll settle for this watery stuff as long as it's richly flavored, which it is. Mystery solved!

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