| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | St. Louis | Poultry | 4 | Servings |
INGREDIENTS
| 2 | Lemons | |
| 1 | ts | Coarse salt |
| 2 | Whole skinless chicken breasts | |
| 2 | tb | Olive oil |
| 1 | tb | Margarine |
| 1 | Onion; cut into slivers | |
| 1/3 | c | Green olives |
| 3 | tb | Chopped parsely |
| 2 | Cloves (large) minced garlic | |
| 1/4 | c | Plus |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Finely minced crystallized ginger |
| 1/3 | c | Black olives |
| 1 1/2 | c | Chicken broth |
| 1 | pn | Ground turmeric |
INSTRUCTIONS
submitted by: Desiree1@aol.com Sandy H., St. Louis, Mo., USA With begetable peeler, remove peel from lemons in long strips. Drop into water and cook for 2 1/2 minutes. Remove from water and when cool, scrape off any pith. Cut into small slivers. Toss with coarse salt and let stand for 1 hour. Cut chicken breasts in half and place in bowl with 1/4 C. lemon juice. Microwave oil and margarine for 30 seconds, covered. Add the onion, garlic, ginger, turmeric and broth. Stir well and return to microwave and cook 5 more minutes. Add lemon peel, olives, remaining lemon juice and 2 Tbsp. parsley. Stir ,cook 2 mins on HIGH.. Drain chicken and place in casserole in one layer. Cover with the sauce. Cook, covered, on HIGH for 8 minutes or until tender. Place chicken in individual serving dishes and spoon sauce over it ( the lemon peel, olives, etc.) Garnish with parsley. May be served over rice. Serves 4. Recipe Archive - 15 July 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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