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Sunday, March 8, 2015

Lemon Garlic Chicken

Lemon Garlic Chicken

2 large chicken breasts, halved or in thirds
juice of 1 1/2 lemons
3 cloves of garlic, diced
salt and pepper to taste
1/2 cup dry white wine
1 tbls. olive oil
8 ozs. baby bella mushrooms (or your favorite kind)
1 large onion, sliced
2 tsps. fresh rosemary, chopped
1 pint grape tomatoes, halved
2 tbls. butter
dash worcestershire sauce
4-6 red potatoes, quartered

Combine white wine, lemon juice, salt and pepper and garlic in a small bowl. Place the chicken in a zip top bag and pour the marinade over the chicken. Seal and refrigerate for an hour.

In a medium bowl, combine the potatoes, onion, rosemary, salt an pepper and olive oil. Toss to coat and set aside.

Saute the mushrooms in butter with a dash (or so) of worcestershire over low heat.

Preheat over to 375. Spray a large casserole dish. Spread the chicken in the casserole dish and arrange the potato/onion mixture between the chicken.

Pour the leftover marinade in with the mushrooms and boil to reduce for about 5 minutes. Then pour the mushrooms mixture over the entire dish.



Cover and cook for 1 hour. Remove and sprinkle the grape tomatoes throughout. Bake uncovered for an additional 10 minutes. Remove and enjoy. This could be served with rice if desired.



Notes: Temperatures and chicken sizes will vary so be sure the chicken is adequately cooked. You could easily add some carrots or celery if you wanted extra vegetables. This dish is delicious and definitely a great all-in-one type of meal! Enjoy!


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