Moroccan Lemon Chicken
- 2 chicken breasts
- 1 Moroccan lemon (lemon preserved in salt and juice with spices)
- 1/2 cup Sundries tomatoes
- 1/2 cup Olives
- 1 tbsp Olive oil or Butter
- 1 cup White wine
- 1 cup chicken broth
- 1 tsp salt
- 2 tsp Black pepper powder
Salt the breasts on both sides. Sear both sides of chicken breasts 3-4 min on each side: Use Olive oil or butter
Sauté sliced onions in the same pan. Adjust oil if required.
Collect all the sour ingredients (We took too much lemon in this case)
Fry the ingredients in the same pan that was used to sear the breast. We use cast iron to retain High temperatures.
Let the ingredients soften. Add black pepper
Add white wine and chicken broth (May contain salt) do not over salt.
Let the sauce blend into a sauce. Add the chicken breasts to the sauce; cook covered for 15-20 minutes at low flame. This will soak the chicken breast. Spoon the sauce over the breast occasionally.
The dish was served with scalloped potatoes. Enjoy
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