Lemon Chicken with Spring Herbs
Heat olive oil and butter in large skillet over medium heat. Add 1/4 cup parsley, assorted herbs and garlic. Saute 1-2 min. or until garlic starts to brown. Remove garlic and discard. Increase heat to medium-high and saute chicken, in batches, until lightly browned, about 2 min. on each side. Return all chicken to skillet.
Reduce heat to medium-low, add lemon juice. Cover and simmer 15 min. or until internal temperature registers 170[degrees]F. Transfer to serving platter; cover. Add soy sauce to skillet; increase heat to high and boil mixture until syrupy, about 1-2 min. Pour sauce over chicken; sprinkle with remaining chopped parsley. Serve with roasted new potatoes, sauteed spinach and toasted Italian bread topped with Parmigiano and parsley.
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