john a
Executive Chef
Chop up a handful of garlic, splash some olive oil in a pan, add a couple of boneless, skinless chicken breasts, and S&P to taste. I pound the chicken to a uniform thickness and to tenderize it a little. Once brown I add the juice from one lemon for each breast, cover, and simmer for about 20 minutes. Remove cover and cook down the liquid.
While the chicken was simmering I made a couple of salads and prepared a red wine vinaigrette dressing.
Add the chicken to the salad and it’s time to eat.
While the chicken was simmering I made a couple of salads and prepared a red wine vinaigrette dressing.
Add the chicken to the salad and it’s time to eat.