Friday, January 21, 2011

Herb Chicken

This recipe has a light, slightly tangy sauce. We liked this one a lot.
(From Holly Clegg's Freezer Friendly Meals book)
4 boneless, skinless chicken breasts
1 T. flour
2 T. butter
2 green onions, chopped
2 t. dried parsley
3/4 c. chicken broth (or white wine, or white grape juice)
1/2 t. dried rosemary
1/2 t. dried thyme
salt and pepper to taste

Season the chicken with salt and pepper and dust with the flour.

In a large skillet, melt the butter and brown the chicken on both sides (about 5-7 minutes each side). If you are eating this for dinner right away, make sure the chicken is done. Remove the chicken to a baking dish.

In a small bowl, mix the green onions, parsley, broth, rosemary, and thyme. Pour into the skillet and stir with bits remaining in pan. Cook over medium heat until bubbly. Pour over the chicken.

If eating now, serve right away. If not, cool to room temperature, wrap, label, and freeze. To eat after freezing, thaw and bake at 325 degrees for 30-40 minutes or until the chicken is done.

*Note: The next time I do this, I think I will double the sauce so that I have a bit (doesn't really need much - it's a strong sauce) extra to put on mashed potatoes to go with the chicken.

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