Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Snazzy Chicken with Lemon Sauce
Snazzy Chicken with Lemon Sauce

Snazzy Chicken with Lemon Sauce

25 Min(s)
What You Need
Select All
1 serving
Original recipe yields 1 serving
4 (4-ounce) skinless boneless chicken breast halves
1-1/2 cups fresh mushrooms, such as shiitake, oyster, portobello or a combination
1 small eggplant, peeled and cut into 1-inch pieces
1 small zucchini, cut into julienne strips
1 small yellow squash, cut into julienne strips
1 cup broccoli florets
1 clove garlic, minced
2 teaspoon s snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons olive oil
Lemon Sauce (see ingredients below)
1 cup halved cherry tomatoes
Freshly grated parmesan cheese
Lemon Sauce:
1/2 cup chopped onion
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 teaspoon s snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoon s olive oil
2 tablespoons lemon juice
1 cup chicken stock or broth
1/8 teaspoon pepper
1 tablespoon chicken stock or broth
1 teaspoon cornstarch
Add To Shopping List
Let's Make It
1
1. Grill chicken breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once.
2
2. Meanwhile, in a large skillet, cook mushrooms, eggplant, zucchini, yellow squash, broccoli, garlic, and rosemary in olive oil until vegetables are crisp-tender. Stir in Lemon Sauce (see recipe below) and cherry tomatoes. Cook until heated through.
3
3. To serve, spoon vegetables over chicken breasts. Sprinkle with parmesan cheese.
4
Lemon Sauce: In a medium skillet, cook 1/2 cup chopped onion; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; and 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed in 2 teaspoons olive oil until onion is tender. Stir in 2 tablespoons lemon juice. Cook, stirring occasionally, until lemon juice has almost evaporated. Stir in 1 cup chicken stock or broth; boil about 4 minutes or until reduced to about half. Stir in 1/8 teaspoon pepper. In a small bowl, stir together 1 tablespoon chicken stock or broth and 1 teaspoon cornstarch. Stir into sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews