Lemon Chicken
This is a wonderful new twist on a old favorite recipe of mine that I called Lemon Chicken Louise, after my wife. I have updated it using whole grains and the result is amazing.
2 cups fresh ground whole grain flour, I like a mixture of spelt, barley, and brown rice.
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
Peanut oil
Salt and pepper
Fresh parsley, chopped
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Completion Time: 30 minutes
Yield: 8 servings
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Ingredients
8 chicken thighs, skin off2 cups fresh ground whole grain flour, I like a mixture of spelt, barley, and brown rice.
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
Peanut oil
Salt and pepper
Fresh parsley, chopped
Directions
In saute pan with peanut oil, brown meat that has been dredged in the whole grain flour mixture with salt and pepper. After browned, set aside. In pressure cooker saute onions and garlic in small amount of oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest. Pressure on high for 15 minutes. Remove chicken from sauce and add more water if needed, pour sauce over chicken, garnish with fresh parsley and serve with brown rice or mashed potatoes.Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Completion Time: 30 minutes
Yield: 8 servings
Print This Recipe »
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