Thursday, May 7, 2009

Lena's Lemon Pepper Chicken RECIPE

One of the long awaited Recipes I promised to share on my blog.
The family loves this Chicken dish. Even the ones who don't like zuchinni will eat it, so that's saying something, right?lol
It's also a great dish to make if you are overrun with zukes in your garden this summer. Another plus is you make this on the stovetop and don't need to run the oven for it. I am for any dish in the summer that doesn't involve heating up the kitchen with the oven.

One tip I have is to use a good quality Lemon Pepper seasoning mixture, not one where the 1st ingredient is salt. The $ store stuff is mostly salt, spend more and buy the good stuff for this dish or it will turn out too salty.

Lena's Lemon Pepper Chicken

Ingredients
1 cup Oil-olive or vegetable
8 chicken thighs
3 onions, chopped
8 zuchinni, sliced into small rounds
1 cup flour
3 Tablespoons lemon pepper seasoning
1 large can diced or crushed tomatoes

Heat oil in skillet large enough to fit the chicken.
Mix lemon pepper seasoning with flour in baggy.
Pat chicken dry & drop into baggy of seasoned flour to coat.
When pan is hot, put chicken pieces in oil to fry.
When chicken is golden brown, turn chicken to fry other side.
Remove chicken from pan when done.
Pour off all but 3 Tablespoons of oil from pan.
Add chopped onion & zuchinni to pan & saute until onions are soft.
Add can of tomatoes.
Add 2 Tablespoons of the leftover seasoned flour into pan and stir.
Place cooked chicken pieces on top of tomato/zuke/onion mixture in pan.
Place lid on pan and reduce heat to simmer. This will stick and burn if you don't lower the temp. so watch it.
Simmer for about 40 mins. or until zuchinni is soft. **You may need to check the pan after 20 min. and see if it needs water-sometimes the moisture from the tomatoes cooks down. If so, add about 1/2 cup. water or more tomatoes.

Serve over rice.

Makes 8 portions.

If anyone makes this please let me know how it turns out for you!

Sluggy

2 comments:

  1. It sounds delicious. And versatile, too. I bet you could use pork chops if you didn't have chicken or switch out veggies when you want a change of flavor.

    I was thinking though, that if you have a problem with it sticking on the stove, it might do better at that point in the oven tightly covered. What do you think? Would that help?

    I may see if I can round up all these ingredients and make it this weekend. I will fill you in on how it goes!

    Thanks very much.

    ReplyDelete
  2. LisaPie,
    I don't know....I've always made in on the stove, not in the oven. The best part is all those well done bits of chicken & breading and tomato that you scrap off the pan bottom that just adds a special flavor to the sauce. You might not get that in the oven.
    Do let me know if you try it. The recipe came from a longtime friend of my mom's. It was the friend's friend's recipe from Georgia.
    slug

    ReplyDelete

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