This can be an either/or or maybe even a ‘both’ kind of dinner. It all depends on what you prefer to eat. It is delicious either way.
- 4 chicken breasts, skin and bone removed OR
- 8 chicken thighs, bone and skin removed
- 1 tbsp. oil
- 1 large lemon, juiced and zested
- 1/4 cup water
- 2 garlic cloves, minced
- 1 tbsp. finely chopped fresh rosemary
- pinch of salt
Trim any excess fat from the chicken. In a large skillet, heat the oil and add the chicken. Cook until lightly golden (2 – 3 minutes per side).
Zest the lemon and set aside. Then cut the lemon in half and juice it.(1/4 cup juice).
Add the water and lemon juice and with a wooden spatula, loosen up any bits on the bottom of the pan. Add the garlic, rosemary and salt.
Reduce heat to medium-low. Cover and simmer for about 10 minutes. Turn the chicken over, half-way through the cooking time.
Place the chicken on warm plates, spoon the sauce over, sprinkle some zest on top and serve with garlic mashed potatoes and a crisp salad.
Add warm rolls and butter and, of course, a glass of your favourite wine. What did I tell you? YUM!
