A shifty stomach and a quick dinner

My stomach has been in shambles for the past two weeks; it’s hard to say why. Thankfully, I was okay on my birthday, but most anything I’ve been putting in hasn’t agreed with me; I end up with a rumbling stomach and a good half hour spent in the bathroom.

too much? yeah, probably. It’s true, though.

Anyway, onto this quick dinner. Now, I have blogged about this before… but I felt the need to do it again. It’s a very easy recipe to cook and eat, and there are only a few ingredients! Sometimes people, especially f00die types, can be a little snobbish about something not having many ingredients. I don’t understand this because if it’s the right combination of ingredients, and it’s the best of each ingredient that you can afford, something simple can be ridiculously delicious! This is one of those recipes. And you’ll never believe where I got it from… a recipe book that I got from TJ Maxx for $1.00. Yes, you read that right. I caught it on sale for ONE. DOLLAR. Fabulous! If getting that book meant finding this one recipe (and a recipe for baba ganoush, which has a name so cool that you just HAVE to make it), then it was worth my dollar. Now if I like the rest of the recipes in the book (which I need to at least try), I’ll owe the book money. Seriously.

Now… on to the recipe! 🙂

You only need a few ingredients for this recipe:

  • boneless and skinless chicken breast (3 or 4)
  • 3 or 4 large cloves of garlic
  • one big onion (but not terribly so)
  • 2 lemons
  • chopped parsley
  • olive oil (the recipe calls for Spanish olive oil. If you don’t have that, use whatever olive oil that you have).

That’s it! You’ll also need salt and pepper TT (to taste), of course. Otherwise, those are all the ingredients you need! Now, in the book, this is actually in the section with appetizers; it makes a really good meal if served over rice or served solo with some good crusty bread. The recipe suggested bread. I’ve done this both ways, and both are suitable depending on what you feel like doing. I actually have yet to use this as an appetizer. Maybe one day.

Chop the onion into a medium dice, mince your garlic, and cut the chicken on the bias (diagonal) into fairly thin slices. Put a skillet on medium high heat and add the diced onion. This will look like a lot of onion, but they will eventually caramelize and it’ll be delicious! Season with salt and pepper, and allow the onion to simply soften; don’t let it get too dark at this point. That step should take like 5 minutes. After that time, add the garlic in as well.

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Once fragrant (which doesn’t take long at all), add in the chicken. Season with salt and pepper. Stir around so that it gets mixed in with the onion, garlic, and the salt and pepper. Allow to cook for about 10ish minutes with the lid off all the while; you don’t want to steam cook your chicken. Speaking of which, there may be a lot of liquid produced during the cooking process. Feel free to drain it off. Keep everything cooking until the chicken and onions start to brown. You’ll know it’s about to get to that point when you drain it once more, and whatever leftover juice that’s in there starts to bubble, and no more liquid is being produced. When it gets to that point, it’s getting ready to brown fast!

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While it’s doing all of that cooking and draining is the time to have your parsley chopped and your two lemons at the ready. Now you’ll need the zest of one lemon, and the juice from both lemons. Once it starts to brown, turn your heat down to medium, and maybe add a touch more olive oil so the onions don’t burn up. Zest one of the lemons first before cutting it in half (just because it’s easier to zest that way), then cut them both and squeeze the juice into the pan. Mix everything while the juice is bubbling, and take this opportunity to deglaze the bottom of the pan with that lovely lemon juice. Once you’ve squeezed all the lemon in and the pan is as deglazed as it’s going to get, add your chopped parsley and kill the heat.

You’re done! There, now was that so hard?

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Serve it over rice (or without rice if you’re feeling greedy), and you’re done! I swear, it’s the perfect thing to make when you’re hungry and don’t feel like making something complicated.

try this, and let me know what you think!

ciao!

One thought on “A shifty stomach and a quick dinner

  1. Pingback: Caramel Poulet Asiatique (Caramel Asian Chicken) | LauraLovingLife

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