Lemony Snickett Chicken
breasts that are frozen 2 to a vacuum package making it easy and economical to whip up something tasty pretty quick.
One of my husband's favorites and healthy, too. If any is left, slice it and place on a salad the next day. He's a diabetic and also lost 65 pounds-this was one of the protein dishes I invented for him.
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- 4 medium
- pieces of skinless chicken breast (6-80z each)
- 1 Tbsp
- oregano, fresh, chopped
- 1 Tbsp
- basil, fresh, chopped
- 1 Tbsp
- thyme, chopped. fresh or 1/3 tsp dried
- 1 Tbsp
- butter unsalted
- 1/3 c
- water or chicken broth(alternate: water use 1/2 teaspoon chicken bullion paste in it)
- lemons, squeezed with seeds removed
- 1 tsp
- lemon zest (yellow skin grated with microplane)
- spring onion cut across fairly large, or piece of very thin sliced onion
- 1/2 tsp
1Bake the chicken: Make sure the chicken is defrosted. Preheat oven to 375 degrees. Line baking pan with foil. Spray light oil on the foil where you plan to place the chicken. Salt and pepper both sides of the chicken. Place in the pan and either spray with oil or dribble olive oil on each piece of chicken. Begin baking. Place in oven and set timer for 30 minutes.
2Make the lemony snickett sauce:
Zest the lemon; cut lemon in half and squeeze out juice into a small container. Wash and chop herbs.
Fill small pot with 1/3 cup water and chicken bullion mixture or chicken broth and 1 to 2 pats of butter ( you can omit butter if you need to). Add 1 spring onion or (alternate: a thinly sliced piece of onion), 1/4 teaspoon salt and all herbs; bring to a boil and reduce heat. simmer for 2 minutes and turn off. Finish up with a small slurry of cornstrach (cornstarch and water (about 1 tablespoon made up in a small cup)))--adding to the pot as the mixture lightly boils until it reaches a light gravy consistency. Eyeball this by adding a small 1/2 teaspoon of slurry and stirring --observing and adding TINY amounts more until it reaches the consistency described--if it looks like wallpaper glue, correct by adding water and whisking with low heat on. Pour in the juice from baking the chicken and stir. Taste to see if it has enough salt/pepper for you. Then spoon over the plated chicken. I always add a small bit of cheyenne to the sauce when it's cooking as I like the extra finished taste--your call.
3Serve with anything you like, I usually do my No-Brainer Glazed carrots (see recipe) and some double boiler Yukon steamed potatoes with butter parsley sauce or some of the lemony snickett sauce over them (a little goes a long way, don't over drench them, dab) and a small green salad. Whole meal is prepared in under an hour with most clean up done as you prepare. Goes well with Chablis, Chardonnay and any white wine that is not overly sweet.