Tuesday, February 9, 2010

15 minute Garlic Lemon Chicken

My Mom made this for us and we just LOVED it- it is super easy and tasty. I am not normally fond of lemon in savory foods, but tried it and found the lemon is not overpowering.

Garlic Lemon Chicken

  1. Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
  2. Fry in hot oil 5 minutes each side. Remove chicken from pan.
  3. To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.
Linking to Tasty Tuesday :
Beauty and Bedlam

Tuesday, February 2, 2010

~ It has been FOREVER~ But I have a tasty chicken recipe to share~

After almost three months off, I have decided to jump back into blogging. I have been reading blogs, just haven't had much to post about. My goal from now on is to post something at least once a week. We will see :)

Anyway, have you ever participated in Once a Month Cooking? I have- it is a lifesaver for those crazy days when the last thing you want to do is cook. I love knowing I have something already in the freezer at home. Usually, I cook when I have breaks in school- because you have to have at least a day set aside for cooking (I like to set two days aside- one for shopping/planning and the next for cooking/freezing).

Well, here is one of the best things for that day- I have doubled it and tripled it with good results. You may need more broth, depending on how hot the pan gets. Also, if you are freezing it for later, make sure the chicken has a bit of broth in it to help it stay juicy. Lay it flat in the baggy to freeze as well so that it doesn't take up as much space and so all the broth is distributed.

My "Famous" OAMC Shredded Chicken

  • 5 chicken breasts, I use the boneless pre-frozen halves from Walmart (I have used boneless thighs with good results as well)
  • 1 cup chicken broth
  1. Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
  2. Bring to a boil.
  3. Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
  4. Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
  5. I have let it cook for even longer with great results.
  6. Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
  7. If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
  8. Enjoy in any recipe that calls for shredded chicken.
  9. You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.

Linking this to Tasty Tuesday at
Beauty and Bedlam