Prep 15 mins
Cook 25 mins
This is the recipe I came up with for "Ready Set Cook". It has a slightly tangy lemon taste that my husband just loved. Hope you like it!
- Chop chicken into bite sized pieces, and season with salt, pepper, rosemary and basil.
- Heat some olive oil in a medium skillet, and add the chicken, chopped onion, and garlic; cook until chicken is thoroughly cooked, and onions are caramelized.
- Remove from skillet and set chicken aside.
- Meanwhile boil a pot of water, and chop the potato into bite sized pieces.
- Add potato to the water, and boil about 8-10 minutes, or until potatoes are soft.
- In another pot, pour some shallow water in the bottom, and allow to boil; place a steamer over the water, then add the chopped broccoli and allow to steam, covered.
- Meanwhile, in the pan that the chicken was cooked in, add the butter, allow to melt, then add the flour, stirring until flour is incorporated.
- Add the white wine to the flour (carefully) then add the chicken broth, the bouillon and the zest of half a lemon.
- Stir constantly, until the bouillon is mixed in, and the sauce has thickened a bit.
- Add the drained cooked potatoes to the boiling sauce (this will thicken it even more) and cook for about 1-2 minutes.
- After the sauce has thickened add the chicken, and the steamed broccoli, and toss until well coated.
- Garnish with a slice of lemon, and fresh basil.
Lovely taste and easy one dish meal, well done! The instructions were well written and easy to follow. We enjoyed it very much and will probably make it again, except it would be a butterless, flourless version, don't get me wrong, the butter and flour roux was delightful and soo tasty, just not usually in our diet, it was a great treat! thanks for sharing and good luck in the contest.
I've always hated those reviews where the reviewer says that the recipe tasted wonderful, and then gives three stars. What chutzpah! Well, it's time for me to show some of my chutzpah. My first problem with the recipe is that 1 1/2 cups of liquid called for in making the roux is not nearly enough. The sauce seized up immediately, and I found myself adding another 3 ladles (about 1 1/2 cups again) of some chicken soup cooking on the next burner to get the sauce to the proper consistency. My second problem, and this really should not be a distraction, but it is, is that the dish does not look attractive. I won't go any further into the description. In spite of this, the meal was DELICIOUS! I added a bit of curry powder to give it just a little more flavor, and was pleasantly surprised by the lemon zest in the recipe, I wish I had added more, it really made the meal. Thanks for coming up with this recipe, I will make it again, just not for company (insert blushing smiley here).