Dinner is usually an afterthought in our home. Kids to dance, therapy, girl scouts…oh wait what’s for dinner?
This lemon chicken recipe is perfect for those nights that a meal needs to be thrown together quickly and without much thought. One of the things that I absolutely love about this meal is that while it cooks on low heat I am able to get stuff done around the house without having to worry about setting off the smoke alarms…or as my daughter calls it, “the dinner’s done bell.”
- Half a White Onion, diced
- Lemon Pepper Seasoning
- 3 lb. Bag of Chicken Breasts
- 4 tbsp. Butter
- 1 tbsp. Minced Garlic
- 1 tbsp. Chives
- 2 tbsp. Milk
- Add butter, minced garlic, chives, and diced onions into a skillet on low heat.
- Brown onions.
- Once onions are a golden brown, yet still slightly crisp, add the milk to the skillet.
- Slice the chicken into strips, add it to the skillet, and turn heat up to medium.
- Add lemon pepper as desired.
- As the chicken turns white slowly increase the heat.
- Cook the chicken until all liquid has boiled away.
- Serve and enjoy!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Kitchen notes for Lemon Chicken:
When browning the onions you want to keep them crisp. For the first step you just want to get the onion color to a nice gold before adding in the other ingredients. Do not fully caramelize – doing so will make the onions turn too soggy. Remember these are going to be in the skillet for around an hour, be cautious of overcooking them.
After adding the milk to the onions there will be quite a bit of liquid in the pan. You can skip this step if you like or substitute with water. I use milk when cooking my chicken because it makes the meat very tender and plump. Add as much milk as you see fit. If your chicken is frozen it will also add liquid to the pan. 2 tbsp. is about 30 minutes to boil off.