Lemon Parsley Chicken

Very tragically, I missed last week.  It wasn’t that there was no baking or cooking going on, just that they were repeats and requests by the family and a few standbys for GV which stars next Monday.  This just means there are two recipes for this week to make up for it.

This one is rather easy.  I started with a lemon-dill chicken recipe and had to modify it per what the pantry and frig contained, which is often the case.  Happily, this recipe still tasted amazing after the tweeks which I think owes itself to the recipe.  I’m quite fond of recipes that allow that freedom in the kitchen, but don’t we all?

Look at it cooking away, smelling up the house with yumminess.

Look at it cooking away, smelling up the house with yumminess.

The changes I made were pretty basic anyway.  Luckily, there were a couple of lemons in the frig (which aren’t usually there but I’ll take it) and it allowed me to use my little, wooden juicer and I love using my wooden utensils.  I didn’t have any dill (though the next time I will make this with dill because it would be amazing) or any onions since the last one had been used for a dinner in which I hadn’t been home to notice.  My family didn’t miss it since they are not the biggest onion fans but I am and I wish I could have used them.

There's so much flavor in this and apparently only 173 calories, so score!

There’s so much flavor in this and apparently only 173 calories, so score!

In place of dill, I used the same amount of herbs but used parsley and some basil, plus I rubbed the chicken with just a little bit of poultry seasoning with the salt and pepper before the searing of it.  The only other issue was that the flour wasn’t quite enough to thicken the mixture and I had to add a bit to make it work but that’s all part of the process.

The result is delicious and I love the tang of the lemon with the chicken.  It’s definitely only to be one of those repeat recipes for me while I play with the herb combos.

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