Friday, September 28, 2012

Chicken Saute’ with Lemon, Cumin and Parsley

Chicken Saute’ with Lemon, Cumin and Parsley
From: AprilR

Serves 9

3 lemons
9 Tbl.Olive Oil
3 large red onions, thinly sliced
3 medium cloves of garlic, smashed and peeled. ( I just use my press)
2 ¼ tsp. ground cumin
Salt and fresh ground pepper
¾ cup chopped fresh flat-leaf (Italian) parsley
6 boneless, skinless chicken breasts trimmed and cut into ½- inch thin strips.
Finely grate 3 tsp. zest from the lemons and then juice the lemons.
Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 5-8 minutes. Add the chicken, lemon zest, cumin, ½ tsp. salt, ¾ tsp. pepper and cook, sauteing, until the chicken is just cooked through, 12-18 minutes. Remove the skillet from the heat and stir in the parsley and 6 Tbs. of the lemon juice. Discard the garlic if you like ( only need to if smashed and large pieces present). Season to taste with salt and pepper.

The idea is to serve it warm over a bed of fresh spinach leaves. It is going to be great. A bunch of us are making batches and then our woman's axillary is going to have a 3 course sit down dinner and devotional.

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