CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Grains |
|
Poultry, Rice, Vegetables |
2 |
servings |
INGREDIENTS
1 |
tb |
Olive oil |
1 |
ea |
Chicken breasts without skin |
|
|
Salt |
|
|
Pepper |
4 |
|
Cloves garlic cloves |
1/2 |
ea |
Red pepper; seeded & trimmed |
1/2 |
lb |
Asparagus spears; trimmed |
1 |
ts |
Lemon zest |
1/2 |
c |
Chicken stock |
3 |
c |
Cooked rice |
INSTRUCTIONS
In a large non-stick skillet heat the oil over medium high heat.
Season the chicken pieces with the salt and pepper and add to the
skillet. Cook the chicken until golden brown, about 5 minutes. Stir
in the garlic and red pepper. Add the asparagus and cook for 1
minute. Stir in the zest and 1/2 cup liquid and bring to a simmer.
Cover and cook for 3 minutes. Serve immediately over hot rice.
Recipe by: Food TV How to boil Water
Posted to EAT-LF Digest by "lexi@ibm.net" <lexi@ibm.net> on May 24,
1999, converted by MM_Buster v2.0l.
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