Sunday, March 28, 2010

A very springy chicken dish

This is an easy chicken recipe that looks beautiful and everyone in our house loves. I found it in my good old "Not Your Mother's" cookbook. The ingredients are things that most people have hanging around in the pantry and it took around 15 minutes to prepare. (Plus baking time) I served it with Ina's Buttermilk Potatoes, Peas and a Green Salad with Avocado-Citrus dressing.

Lemon Chicken with Mint

4 chicken breasts cut in half (length-wise)
Zest and Juice of 1 lemon
1/3C flour
1/1/2 t salt
1/2 paprika
2 T Olive oil or a little more...
2T Brown sugar
1 Sliced lemon
1C broth (chicken or veg)
a few sprigs mint

1. Preheat oven to 375*. Butter a baking dish large enough for the chicken to be in a single layer.
2. Drizzle chicken with lemon juice. Place flour, salt and paprika in a ziplock bag and add the chicken pieces shaking to coat.
3. In a skillet over med-high heat, heat the oil. Add chicken pieces and sear until golden brown on both sides, about 10 mins total.
4. Place browned chicken in the baking dish and sprinkle the top with zest and sugar.
5. Place lemon slices and mint over chicken, tip broth in and around the chicken and bake for 30 mins or until juices run clear.

(Discard mint sprigs before serving)

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