LEMON CHICKEN Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons flour
salt
pepper
lemon or limes
olive oil
1 pound chicken breasts boneless, skinless
large skillet with a lid
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Directions: |
Directions:The key to this dish is being patient and NOT LIFTING THE LID.
Place salt, pepper and flour in a large zip lock bag. Shake it up to mix the salt and pepper evenly. Drop in chicken pieces. Coat thoroughly.
Heat the olive oil in the skillet.
Place the chicken in the pan and cook for 3-4 minutes without the id on the pan.
Then, after three minutes, flip the chicken and set the timer for 10 minutes Place the lid on the pan and do not Flip the lid. After about 5 minutes shake the pan so the chicken doesn't stick, but DO NOT LIFT THE LID.
Then after 10 minutes, quickly turn the chicken and add the juice of one lemon or lime. After 10 minutes, you can lift the lid. Check to see if it needs more salt or lemon, lime or orange juice. |
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Personal
Notes: |
Personal
Notes: You can jazz this up with other spices besides salt and pepper. You could use curry powder, or garlic powder in the flour. Or you can omit the flour. The chicken will be less moist if you do.
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Here are a few Yiddish words you should know:
Far-shlep-te kreink: drawn out sickness, chronic condition. “Poor thing, her allergies reappeared every August, what a farshlepte kreink.”
Feh: an expression of distaste, phooey. “ The story was not appropriate—feh, don’t even say such things.”
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