| 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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