Tuesday, April 20, 2010

Wok's For Dinner: Lemony Chicken Saute'

I kid you not when I say that my husband declared this to be the best-tasting chicken dish he'd had in a long time. What an ego booster for me! Especially considering last time I made this, probably 2 or 3 years ago, he did not like it at all. What a difference a few years makes. Actually, the big difference this time is that I used cooked chicken, instead of cooking the chicken up the night we ate this meal.

Lemony Chicken Saute'

1lb cooked chicken (about 4 boneless, skinless chicken breasts halves)
2 Tbsp butter or margarine
2 garlic cloves, minced
4 green onions, sliced
1-4oz can sliced mushrooms, or 1 cup fresh mushrooms, sliced
1/2 tsp salt
1/8 tsp pepper
2 Tbsp lemon juice
1 Tbsp dried parsley flakes

Melt butter in 10-inch skillet until sizzling; add garlic, green onions and mushrooms. Cook over medium heat, stirring frequently, for 1-2 minutes. Stir in salt, pepper and lemon juice. Continue cooking for 2-3 minutes. Add cooked chicken; simmer over low heat for 5 minutes or until heated through. Stir in parsley and serve.

The cooked chicken was made using my slow cooker, one of the best and certainly easiest ways to cook chicken in advance if you ask me. If you buy your chicken in bulk, (10lb bags of chicken leg quarters often go on sale down here for $0.48/lb) then throw all the chicken into a 6-qt slow cooker on low for 8-10 hours. Remove the chicken and use the bones to make Homemade Chicken Broth. The cooked chicken can be frozen for a really delectable roasted flavor in your next meal!

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