4 chicken breasts
3 Tbls butter
1/3 cup soup stock or water
1/2 cup lemon juice1 1/2 Tbls corn starch
1 Tbls honey
2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1/4 tsp pepper
3 Tbls butter
1/3 cup soup stock or water
1/2 cup lemon juice1 1/2 Tbls corn starch
1 Tbls honey
2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1/4 tsp pepper
optional: 4 small potatoes
Preheat oven to 400° F.
Melt butter in a skillet. Add the chicken and optional potatoes, chopped into large pieces. Cook chicken pieces for 3 minutes on each side, over medium-high heat. It is ok if the chicken is frozen. If the chicken is too large for all pieces to fit in the skillet, use 2 skillets or cook the pieces in batches.
Whisk the other ingredients together in a small bowl. Transfer the chicken and all its drippings into a baking dish. Pour the lemon sauce over it. Cover the dish with foil and bake for 20-30 minutes, until the meat is at least 165° F inside. Larger pieces take longer to cook.
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