Tonight it's Lemon-Dill Chicken. Possibly my favorite meal of all-time to cook and to eat.
You start by sauteing an onion in olive oil over medium-high heat. Meanwhile, salt and pepper three or four chicken breasts, then dredge them in a mixture of flour and a goodly amount of dill. When the onions are good and soft (but before they get brown) add the floured chicken breasts and let them brown on both sides (the onion will be getting brown right about now as well). Add about two cans of chicken broth (enough to almost cover the chicken), a few glugs of white wine, the zest of a lemon, lemon slices, and a fair smattering of salt. Cover and let simmer for 20-25 minutes or so, depending of the size and thawed-ness of the chicken. Turn the chicken occasionally. Serve over rice.
When you're hungry and it's cold outside, it doesn't get much better. Mom taught me this one. I owe her.
5 comments:
These recipe posts are almost as great as the old "Hey Grandpa, What's for Supper" bits from Hee Haw. Just not as much possum.
I've tried Lemon-Dill possum. It's a bit too gritty.
Oily. Possum is oily.. Or greasy, I guess. I don't like it.
I'm trying this recipe though. Squid's allergic to chicken, so I'll try it this weekend while she's out of town.
So when are you going to invite us for dinner? It's just not polite to flaunt your superior cooking talents and share photos of your delicious looking meals and not invite a person to dinner. (No possum, please.)
OK, now I'm officially hungry. Thanks a lot, Charlotte!
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