Wednesday, October 2, 2013

Lemon chicken

I typically crave spicy dinners, but every once and awhile I want a sweeter meal. This sweet lemon chicken satisfies that craving!
  • 4 chicken breasts
  • 1 jar of lemon curd
  • 1/4 cup chopped chives
  • 1 tsp grated ginger
  • 3 cloves minced garlic
  • 1/4 cup chicken stock
  • 1/3 cup white flour
  • pinch of salt & pepper
    Start by chopping the chicken breasts into 1 inch chunks and coating them in flour. Then sautee them until they're lightly browned (they don't have to be cooked all the way through at this point, since you're going to sautee them more in the lemon sauce later).
    Transfer the chicken to a plate, then chop your chives, mince the garlic and grate the ginger.
    Like so:
    Then put this mix in the pan with some cooking spray or oil (as usual, my pan was coated in coconut oil spray here).
    Get the garlic cooking without burning it (sautee on medium a few minutes), then add the chicken stock.
    Turn heat to high for a couple of minutes to get the stock boiling with the garlic, ginger and chives. Then add lemon curd in heaping spoonfuls.
    Keep heat medium-high as you add your spoonfuls, so it's bubbling but not burning.
    After all the lemon curd has been added (total of about 5 minutes adding it to medium-high heat), put the chicken in.
    Sautee it all until the chicken is nice and browned. The flour layer should soak up all the lemony goodness very well. I served this over brown rice with steamed broccoli, making sure to top it all off with extra lemon sauce. Yum!

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