| 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.
A Message from our Provider:
“Jesus: If only you knew . . .”