Recipes inspired by India, Asia, Europe, Chicago and the Adirondacks, from the Official Reznicek-Guibord Family Cookbook.

April 08, 2003

Chicken in Greek Lemon Sauce

This is a quick, light, and tangy dish perfect for summertime.
  • 2 lbs. boneless chicken breast
  • 1 T. olive oil
  • 2 garlic cloves, sliced thinly
Heat oil in a covered frying pan over medium flame; add garlic pieces and chicken breast, browning gently.
  • 1 large cube chicken bouillon (or 3 regular size)
  • 1 lemon, quartered and seeded
  • 1/2 tsp. oregano
  • 1/2 tsp. black pepper
  • 1/2 c. white wine
  • 1 tsp. cider vinegar
  • 1 tsp. butter (may be omitted)
Simmer chicken and lemon quarters for about 15-20 minutes in the seasoned broth; when done, gently press lemons against the sides of the pan, expressing their juice. Remove lemons.
  • 1 c. cold water
  • 1 tsp. cornstarch
Mix water and cornstarch, stir into pan. Simmer gently until thickened. Serve with rice and thinly sliced green onion.

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