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LOCATION: Recipes >> Poultry >> Lemon 02

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Fresh Lemon Chicken

juice of 1 lemon
1/2 tsp lemon zest
2 quarter sized slices of ginger finely minced
1 clove garlic finely minced
1/4 cup chopped parsley
1/2 cup chicken stock
1/2 cup white wine or dry sherry (use chicken stock if preferred)
4 boneless and skinless chicken breast or thigh (serves 2 to 4)
chopped scallion (green onion) or slices mushrooms are optional
salt and pepper to taste

Pound chicken flat.

Heat a fry pan and add 1 tbl each olive oil and butter (or more to
coat pan depending upon size being used - you're sauteing, not
frying). Lightly flour chicken and saute quickly till light golden
on both sides (approx 3-4 mins each side for med to med high heat).
Add ginger, lemon zest, garlic, salt and pepper. Remove to warming
plate in oven while finishing up

Turn up the heat on the pan and deglaze with wine, chicken stock,
and lemon juice; add scallion and/or mushrooms if used. When
reduced to half, add the parsley and return the chicken and any
accumulated juices to the pan for reheating; turning to heat through
then serve immediately.

Serve with rice or grain pilaf and a simple vegetable or salad.

This also works well with veal (use marsala or madeira or sherry)
and pork (any of the previous wines or try using a port for a rich
earthy flavor). Another option is to use lime or orange with a
light touch of tarragon or basil.


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