Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Remove skin from chicken; debone if desired. In large skillet, heat oil over medium heat; cook chicken and pinch each of salt and pepper, turning once, for 5-7 minutes or until lightly browned. Remove to plate; cover and keep warm. Add onion, garlic and carrot to pan; cook, stirring, for about 5 minutes or until onion starts to turn golden. Stir in lemon rind, sage and remaining salt and pepper; cook for 1 minute. Stir in tomato and chicken stock, stirring to deglaze pan. Bring to boil. Reduce hat and return chicken to pan; cover and simmer for 15 minutes, turning chicken once. Stir in lemon juice; cook, uncovered, for 5-10 minutes or until chicken is no longer pink inside. Serve with pan juices. Garnish with sage leaves and lemon slices. 4 Servings for $13.30CDN [Oct 94] Per serving: about 260 calories, 29 g protein, 12 g fat, 9 g carbohydrate Serve with fluffy rice and lightly sauted zucchini. Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
