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Wednesday, August 25, 2010

lemon chicken and rice

This recipe was actually meant for the microwave, but I modified it for slow cooking in a cast iron pot.

Chicken breast, sliced zucchini, sliced squash, chopped onions, minced garlic, all in the pot.

In a bowl, mix chicken broth, lemon juice, white wine, onion powder, garlic powder, and corn starch. Add to the pot.

Slow cook on low heat until done.

In a separate pot or rice cooker, cook rice in chicken broth. Serve with the rice.

Since this recipe is from a healthy cookbook, it was a little bland. I added seasoned salt for flavor.

Next time I'll add brown sugar and paprika to the sauce, and use more cornstarch.

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