Just something I whipped up one night when staring into the fridge at what was available.
One package of boneless chicken thighs
Flour
Lemon zest
Black pepper
1 can chicken broth
3 Tablespoons lemon Juice
8 sun-dried tomato halves
Capers
Parsley (optional)
***********************
I cut my chicken thighs into strips and dredge in flour. Pan fry in hot oil till well browned. Slice tomatoes, measure out juice and capers.
When chicken is well browned, add other ingredients and simmer, covered for about 15 minutes.
Serve over hot rice or pasta. Delicious!
Cut chicken into strips.
Dredge in flour.
Drop into pan with hot oil, trying to separate them so they don't stick together.
Sprinkle with black pepper.
Sprinkle on about a teaspoon of lemon zest. Fresh is great if you have a fresh lemon around. Otherwise, use dried.
Measure out your lemon juice.
Sun-dried tomatoes. Some brands of sun-dried tomatoes are quite costly. Here you can see what I buy. This was about 2 cups of dried tomatoes, all wrapped in a deli package. I keep it in the fridge. If you buy those really expensive jarred tomatoes you really don't get much for your money. You can see I paid about $2 for this large quantity.
I took out 8 halves and sliced them julienne style. Since they are thin slices, I won't need to rehydrate them before cooking.
One last ingredient, I scooped out a big spoonful of capers. Drain away liquid.
While I've been slicing and measuring, the chicken has been browning. Chicken is fully cooked now. I can add other ingredients. Dab out any excess oil with a paper towel. You won't need it.
Add capers and tomatoes.
Add lemon juice.
Add chicken broth. I prefer low sodium and fat free broth. You don't need those things in your cooking.
Give everything a good stir.
Cover and simmer for about 15 minutes, or as long as it takes to cook your pasta or rice.
When the chicken is ready to serve, chop up a bit of fresh parsley if you have it. It adds a fresh green color and jazzes up the flavor a bit. Do this right before serving though, not ahead of time.
Stir the parsley in and serve!
Served here with rice and plum slices. Dig in!
One package of boneless chicken thighs
Flour
Lemon zest
Black pepper
1 can chicken broth
3 Tablespoons lemon Juice
8 sun-dried tomato halves
Capers
Parsley (optional)
***********************
I cut my chicken thighs into strips and dredge in flour. Pan fry in hot oil till well browned. Slice tomatoes, measure out juice and capers.
When chicken is well browned, add other ingredients and simmer, covered for about 15 minutes.
Serve over hot rice or pasta. Delicious!
Cut chicken into strips.
Dredge in flour.
Drop into pan with hot oil, trying to separate them so they don't stick together.
Sprinkle with black pepper.
Sprinkle on about a teaspoon of lemon zest. Fresh is great if you have a fresh lemon around. Otherwise, use dried.
Measure out your lemon juice.
Sun-dried tomatoes. Some brands of sun-dried tomatoes are quite costly. Here you can see what I buy. This was about 2 cups of dried tomatoes, all wrapped in a deli package. I keep it in the fridge. If you buy those really expensive jarred tomatoes you really don't get much for your money. You can see I paid about $2 for this large quantity.
I took out 8 halves and sliced them julienne style. Since they are thin slices, I won't need to rehydrate them before cooking.
One last ingredient, I scooped out a big spoonful of capers. Drain away liquid.
While I've been slicing and measuring, the chicken has been browning. Chicken is fully cooked now. I can add other ingredients. Dab out any excess oil with a paper towel. You won't need it.
Add capers and tomatoes.
Add lemon juice.
Add chicken broth. I prefer low sodium and fat free broth. You don't need those things in your cooking.
Give everything a good stir.
Cover and simmer for about 15 minutes, or as long as it takes to cook your pasta or rice.
When the chicken is ready to serve, chop up a bit of fresh parsley if you have it. It adds a fresh green color and jazzes up the flavor a bit. Do this right before serving though, not ahead of time.
Stir the parsley in and serve!
Served here with rice and plum slices. Dig in!
I’m going to try this one next! Sounds delicious!
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