Serves 4-6
~ lb chicken breast, cubed
1/2 med yellow onion
2 slices bacon, diced
1 lemon, zested & juiced
14 oz can artichoke hearts (not marinated), cute into bite sized pieces
1/4c white wine
1 T olive oil
salt & pepper to taste
8-16 oz cooked pasta (depending on # served and how carb conscious you are)
- Saute bacon and onions til onions are translucent.
- Add chicken, white wine, and lemon juice.
- Once chicken isn't obviously raw on the outside, add artichokes, lemon zest, olive oil, & season with salt and pepper.
- Cook til chicken is done.
The Verdict: Pretty good, needs a little tweaking. B+
It had a good lemon-y flavor. DH said it was too lemony, but this is an on-going disagreement we have whenever the zester makes an appearance. He's not as big a fan of zest as I am. My biggest beef (ha ha) aside from the fact that I overdid the chicken a bit (note to self: lower the heat and cover to go for more of a poached chicken effect) was that it was a little monochromatic. We didn't have a side dish with it, so it could've benefited from a sprinkling of fresh herbs, couple of cherry tomato halves or something.
ooo... i am a super fan of sweet and sour food! sigh. i want the Lemon Chicken sooooo badly right now. with rice.
ReplyDeleteHere I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.
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