Lemon and Garlic Chicken

Name: Lemon and Garlic Chicken
Ingredients: 4 Chicken Breasts; 3 Garlic Cloves (minced); 4 Tb Olive Oil; 2 Tb Fresh Parsley (chopped); 3 Tb Lemon Juice; 1 tsp Black Pepper; 1 tsp Salt; 1/2 C Heavy Cream; 1/2 Onion (small dice); 3/4 C Calrose Rice; 15 oz Chicken Stock; 1 Tb White wine; 1/4 tsp Lemon Pepper; 1/2 C Frozen Peas; 1/4 C Cheese (Shredded blend of Parmasean, Romano and Asiago)

Published January 22, 2015 | By Dave Riddle

A fourth Chicken Dump Recipe, however I increased the seasoning a bit and used some of the juices to make a cream sauce

For the risotto I used some White Wine as my “acid” and added a touch of Lemon-Pepper

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Course

Main

Cuisine

Crockpot/Freezer

Servings

Ingredients

Lemon and Garlic Chicken

4 Chicken Breasts
3 Garlic Cloves minced
4 Tb Olive Oil
2 Tb Fresh Parsley chopped
3 Tb Lemon Juice
1 tsp Black Pepper
1 tsp Salt
1/2 C Heavy Cream

Lemon-Wine Risotto

1/2 Onion small dice
3/4 C Calrose Rice
15 oz Chicken Stock
1 Tb White wine
1/4 tsp Lemon Pepper
1/2 C Frozen Peas
1/4 C Cheese Shredded blend of Parmasean, Romano and Asiago

Instructions

Lemon and Garlic Chicken

Mix the Garlic, Oil, Parsley, Lemon Juice, Pepper and Salt. Pour over the Chicken Breasts that have been placed in the Crock Pot. Cook on low for 4-6 Hours
Just before service (about 6 minutes or so) move 1 C of the juices to a small pan and bring them to a boil. Then lower the heat and whisk in the cream to make a sauce to ladle over the chicken and rice.

Lemon-Wine Risotto

Put the Chicken Stock, Onion, Rice, Wine and Lemon Pepper in a pot and bring to a boil. Cover, reduce heat and cook for 18 minutes
Uncover and stir in the Peas. Leave on the heat uncovered for 3 minutes
Stir in the Cheese and serve

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Posted in Food, Recipe

Lemon and Garlic Chicken

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