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This recipe takes basic ingredients found in almost any refrigerator and takes no time to make.
1 pound of chicken pieces 1 lemon 1 tbsp fresh rosemary or 1 tsp dried 1 tbsp olive oil 1 clove garlic,minced 3 tbsp water Cut lemon in half and rub chicken with the lemon. Salt and pepper the chicken, and sprinkle with half the rosemary. Heat oil in a heavy pan over medium high heat. Cook chicken until golden brown. Turn chicken and squeeze remaining lemon juice over the chicken. Cover and simmer for about 30 minutes until chicken is done. Remove chicken. Add remaining rosemary and garlic to the pan and saute, add water, scrape pan to loosen drippeings, and simmer about 1 minute. Serve over chicken. Go To Page: 1
The copyright of the article Lemon Chicken in Multicultural Cuisine is owned by . Permission to republish Lemon Chicken in print or online must be granted by the author in writing.
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