LEMON CHICKEN (PALEO)

  • 2 Tbsp. Olive Oil, divided
  • 4 boneless, skinless chicken breasts, flatted to 1/2 inch thickness
  • 1 1/2 Cup fresh mushrooms
  • 1/2 Cup White Wine
  • Juice of one Lemon
  • 2 Tbsp. Capers
  • 1 tsp. fresh chopped dill
  • 1/4 tsp. Salt.

Heat 1 Tbsp. Oil in large non-stick skillet over medium high heat.  Add chicken and cook until it begins to brown, 3-4 minutes.

Meanwhile, combine Mushrooms, Wine, Lemon Juice, Capers, Dill and salt in a medium bowl and mix well.

Turn chicken and pour the mushroom mixture over the chicken.  Lower heat to medium low and let it simmer for about 8 minutes, or until chicken is no longer pink in the center.

When chicken is fully cooked, removed the chicken to a platter and increase heat to medium high.  Boil the liquid to thicken and reduce slightly.  Put the chicken back and serve.

Comments

Post a Comment

Popular posts from this blog

GRILLED SCALOPS WITH FARRO AND PLUM SAUCE

  1 cup pearled farro 1 tablespoon grated orange zest, plus 2 tablespoons orange juice 4 teaspoons sherry vinegar 1/4 cup extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 1 pound plums (about 4), pitted and thinly sliced 1 small bulb fennel, trimmed, halved and thinly sliced 1 small shallot, thinly sliced 1/2 to 1 jalapeño pepper, thinly sliced 1 1/4 pounds scallops (20 to 24 scallops) 1 teaspoon ground coriander 1/2 cup roughly chopped fresh mint Directions Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat. Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate. Fluff the farro with a fork and add it to the pl
Read more