Luscious Lemon Chicken

-

Last week I had planned to come up with an easy chicken meal. I was not sure what I was going to do, but something chicken and mushrooms sounded good. What I ended up making was even better. I made a lemon chicken dish and served it over angel hair pasta. Oh my, not only did it taste delish, it was so quick and easy. If your chicken is defrosted you could have this on the table in 30 minutes or less.

I first cut up one medium size onion and sliced about 3 cups of mushrooms. I used 2 chicken breasts and sliced those fairly thin.

I sautéed the onions and mushrooms in a little olive oil until the onions were looking a bit soft...



Then added lemon juice, some garlic, salt and pepper. Stirred that around and then added my chicken.



I let the chicken cook a little. Then added chicken broth. I let this simmer with the lid on for about 10 minutes. Then added a little cornstarch mixed with water and cooked it another minute to thicken up.



I served it over angel hair pasta and had a salad on the side...



I'm still getting the hang of cooking smaller size meals. This meal can be doubled or tripled pretty easily to feed more people. It was perfect for the 3 of us.


Luscious Lemon Chicken
Serves 3, approx.

1 medium onion, chopped
3 cups sliced mushrooms
1T olive oil
2 chicken breasts (approx 20 to 24 oz total), sliced fairly thin
3T lemon juice
2 cups chicken broth
1 ½ t granulated garlic or garlic powder
salt & pepper to taste
1T cornstarch
2T water

In a large frying pan on medium/high heat sautee mushrooms and onions in olive oil. When onions just begin to get soft, add chicken breast and lemon juice. Continue sauteing until chicken starts to slightly cook.

Add chicken broth and spices. Bring to a boil, reduce heat, cover and let cook about 10 minutes or until chicken is done.

In a small bowl combine cornstarch and water and add to chicken. Stir and cook about 1 minute to thicken sauce. Taste and add salt and/or pepper if needed to suit your own tastes.

Serve over angel hair pasta with a nice salad on the side.


**NOTE: If you find the dish is a little tart you can sprinkle in a tiny bit of sugar to offset

 

Comments

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more