This deliciously different Cooking Light recipe is a great option when you have to prepare chicken – AGAIN – but really want something that tastes unique. You only use one pan, so clean up is easy.. Just follow the simple steps:
- Olive oil
- 4 skinless, boneless chicken breasts
- salt, pepper to taste
- carrots (I cut lengthwise, about 4 strips per carrot)
- small red potatoes cut in half
- Thyme, Rosemary and Ground jalapeño powder
- 1 lemon sliced into thin pieces (seeds removed)
- 1 1/2 tsp grated lemon rind
- 1 1/2 cups milk (I used skim, just a bit less)
- 1 1/2 Tablespoons flour
- 3/4 cups chicken broth
STEP 1– Preheat oven to 425
STEP 2-Heat large, ovenproof skillet on stove top. Add oil. Sprinkle chicken with salt and pepper-add to pan. Fry 5 minutes on one side, flip and cook 2 minutes on other.
STEP 3– Remove chicken and put on plate, cover with foil. Place carrots and potatoes in pan, sprinkle with thyme and rosemary. Put in oven- bake for 10 minutes.
STEP 4– Remove pan from the oven, Place chicken in pan on top of carrots and potatoes with lemon slices on top of meat-bake for 12 minutes.
STEP 5-Remove pan from oven, place veggies and chicken on plate and cover with foil. In a bowl, mix together the milk, stock, flour, lemon rind and jalapeño powder to taste. Slowly add to pan and whisk until thick, scraping pan to loosen all the yummy bits. Add parsley, chicken and veggies- cook for a minute or until heated through.
photocredit: Cooking light magazine