I recently ran across another variation of cooking lemon pepper chicken and decided to experiment by taking the best from two different recipes. The end result was the best lemon pepper chicken that I have prepared and eaten in 64 years. You have got to try this one! I served this with a fresh spring garden salad, my mango salsa, and rice pilaf. This was so good that we ate everything before I could get my camera. I was in heaven and you will be too. The flavor from the lemon zest brings out the ultimate flavor rich herb combination that will ensure that you will always make chicken this way again and again. Flour batter with fresh lemon zestSlow cooked in olive oil before going to the oven Ingredients1/2 cup all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 1/2 tsp dry oregano 1/2 tsp basil 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 3 tbsp. extra-virgin olive oil 3/4 cup. low-sodium chicken broth 3 tbsp. butter 2 cloves garlic Chopped parsley, for garnish Directions
Enjoy!
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I made a version of this salsa 20 years ago. I've been searching the net trying to fine the right combination It will be easier to dice a mango that is still a bit firm, ripe, but not too soft. INGREDIENTS 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup) (See: See: How to Cut a Mango 2 Tbsp finely chopped red onion 1/4 Jalapeño Chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!) 1 cup finely diced cucumber 1/4 cup diced red pepper 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice 1 Avocado diced Directions Put the diced mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice. If the salsa is too acidic for you, stir in some diced avocado |
AuthorDr. Jordan Smith and his wife Joyce share some of their family recipes in the first cook book covering six decades of family dishes. Archives
July 2018
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