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Quick Sauteed Lemon Chicken

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I first tried this recipe at one of those sample booths they have set up at grocery stores.  It was pretty good but I knew I could spruce it up a bit!  Here’s my version:


2 boneless chicken breasts cut into cubes

2-3 T. flour (for dredging chicken)

Herbs and spices to your taste:  I used garlic (fresh or powdered will work), basil, thyme, rosemary, and lemon pepper

1 T. olive oil

1 T. butter or margarine

2-4 cups vegetables (the original recipe called for fresh broccoli; I didn’t have any on hand so I used a California mix of frozen carrots, cauliflower, broccoli, and Brussels sprouts)

1 cup hot water

1 serving of the new Knorr Homestyle Chicken Stock

2 1/2 T. lemon juice

Instructions:  Combine the flour with the herbs and spices.  Dredge the pieces of chicken in this mixture.  Heat up the butter and oil in a skillet.  Saute the chicken pieces, stirring occasionally, until golden brown and cooked through.  Take the chicken out of the skillet.  Add the vegetables to the skillet and saute them for a minute or two.  Add the hot water and chicken stock and stir well until the stock melts.  Put the chicken back into the skillet and add the lemon juice.  Allow this to simmer for about 5-10 minutes.  I garnished this with a bit of fresh rosemary and another sprinkle of lemon pepper.  Fresh tarragon and freshly cracked black pepper would likely be very good on this too.  I served it over noodles.


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