Friday, May 6, 2011

Lemon, Garlic and Rosemary Chicken

This is a little more home cookin-ish than I normally make, but I love rosemary and this is just what came out. :) Most of my meals are portioned for 4 people. However, this did only make 3 servings, so if you need 4 I would add another 1/2lb of chicken and another carrot and a whole onion instead of half.  The rest is probably fine. Also. Fresh herbs can get pretty expensive, but at Neighbors Country Market, they do have local grown, organic, fresh herbs super cheap! I mean like 1/4 to 1/2 the price of grocery stores! So, if you live near there, it would benefit you to get them there...or grow your own since it is getting to be garden planting time!! YAY!!! gotta love a big giant garden!! Anyhow, here is the recipe. Enjoy.


1 lb Chicken breast
8 Cloves of garlic peeled
9 Sprigs of fresh rosemary
2 whole lemons
1/2 of a large onion (or 1 small onion)
Salt and Pepper to taste
3 C Chicken Stock
2 Whole Carrots peeled and cut into thirds


Pour chicken stock in a large skillet. Add garlic, onion and carrots. Salt and pepper the chicken well and add to pan. Cover with rosemary sprigs and put lid on. Simmer on low to md/low heat for about 20 min. When chicken looks almost fully cooked, cut your lemons in half and squeeze the juice over the chicken and toss the rinds in the pan for more flavor. Cover and continue to simmer for another 10-15 minutes until vegetables and chicken are completely cooked. Serve over Himalayan whole grains or a mixture of those and brown rice.

*Tip~ If you are making something that needs to be served over the whole grains or rice, I usually make a double batch at the start of the week and store the extra in the fridge to use later in the week. Saves you cooking time and dirty dishes. :) It keeps quite well in the fridge!

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