Mediterranean Lemon Chicken
3
People talking
A quick and easy saute with the flavors of the Mediterranean in a light sauce. I like this served over basmati rice: the fragrant rice compliments the lemon and oregano and makes a nice meal. And the rice cooks in the time it takes to make this entree, so everything is ready at the same time. A note on the use of arrowroot instead of cornstarch: Arrowroot is a good thickener for an acidic liquid (Cornstarch loses potency in acids.) It is also a good choice if your sauce is mildly flavored. When you're looking for a high-gloss finish, use arrowroot.
- Ready In:
- 30mins
- Serves:
- Units:
3
People talking
ingredients
- 2 lbs chicken tenders, cut into 1-inch pieces
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 (14 ounce) can chicken broth
- 3 medium shallots, minced
- 2 tablespoons dried greek oregano, chopped, not ground
- 2 teaspoons lemon zest
- 2 teaspoons garlic pepper seasoning
- 4 ounces lemon juice
- 2 teaspoons arrowroot
directions
- Saute the chicken pieces in the butter and olive oil until golden.
- Add minced garlic and shallots.
- Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper.
- Stir, and as liquid is reduced, ballast with additional broth to prevent drying out. You may use the whole can--you should keep a good balance of liquid to the chicken pieces to form a sauce.
- Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute.
- Continue stirring until the sauce thickens and a glaze is formed.
- Remove from the stove and serve over basmati rice.
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RECIPE MADE WITH LOVE BY
@East Wind Goddess
Contributor
@East Wind Goddess
Contributor
"A quick and easy saute with the flavors of the Mediterranean in a light sauce. I like this served over basmati rice: the fragrant rice compliments the lemon and oregano and makes a nice meal. And the rice cooks in the time it takes to make this entree, so everything is ready at the same time.
A note on the use of arrowroot instead of cornstarch: Arrowroot is a good thickener for an acidic liquid (Cornstarch loses potency in acids.) It is also a good choice if your sauce is mildly flavored. When you're looking for a high-gloss finish, use arrowroot."
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I made this dish last night and it was wonderful. I tweaked a few things. For starters I couldn't find greek oregano or arrowroot so I subsituted regular oregano and used a couple pinches of flour to thicken the sauce. I also deglazed the pan with some white wine when I added the chicken broth. I will definitely make this again! Also, great tip about serving over rice.Reply
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This was an easy to do mid week meal. I used mixed herbs fresh from the garden and doubled the amount called for. I also used cornflour as I had no arrowroot and the result was good although I was very interested in the info given re using cornflour and acid based sauces.I served this with noodles. Made for PAC 09.Reply
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A quick and easy saute with the flavors of the Mediterranean in a light sauce. I like this served over basmati rice: the fragrant rice compliments the lemon and oregano and makes a nice meal. And the rice cooks in the time it takes to make this entree, so everything is ready at the same time. A note on the use of arrowroot instead of cornstarch: Arrowroot is a good thickener for an acidic liquid (Cornstarch loses potency in acids.) It is also a good choice if your sauce is mildly flavored. When you're looking for a high-gloss finish, use arrowroot.
