Friday, April 29, 2011

Lemon and Spring

Citrus and Spring go hand in hand, at least to me.  Spring is refreshing after the brown/gray of Winter, and Citrus is refreshing after the heaviness of potatoes and meat, right?

So, even though it's felt like Summer for over a month here in Texas and we haven't had an ounce of moisture since last Fall, we're pretending it's a nice Spring day and we're celebrating with a nice Spring meal.

The sauce in the original recipe was written as a marinade, but since I didn't get on the ball and marinate the meat, (and I usually don't get on the ball to marinate the meat...) I always just use it as a sauce to cook the chicken in, and I double it and thicken it from the original recipe.  So that's what you're getting today, an adaptation of what probably was a good marinade recipe, but now it's an amazing saucy chicken recipe that my kids (and husband) can't get enough of.


6 skinless, boneless chicken breast halves

1/2 cup fresh lemon juice
1 chicken boullion cube
2 tbsp. olive oil
2 cloves garlic, minced
3 tbsp. honey
1 tsp. dried oregano
1/8 tsp. black pepper
1/8 tsp. salt
Cornstarch and cold water, mixed together for thickening - as much as needed to thicken to your preference
Lemon slices for garnish

1. Slice chicken into thin strips, and brown with olive oil in skillet.

2. Mix together all other ingredients excluding cornstarch mixture and add to browned chicken in skillet.  Simmer until chicken is cooked through and sauce is boiling, add cornstarch mixture until sauce thickens to your preferred thickness.

3. Serve over rice, as usual we used Jasmine rice for it's hearty flavor.  Garnish with lemon slices for fun, or for your family entertainment to see who can suck on the lemon slices longest without flinching...maybe that's just us.

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