Tuesday, May 26, 2015


no longer do I buy the chicken breast in the frozen bags, the price has went up unreasonable especially as much as they shrink after cooking, so I’ve started buying the fresh chicken breast on the meat department, they are so big I can cut them in half flay style & they’re still too much meat , yes these six pieces of chicken are actually three cut in half

brown the chicken on both sides for about 2 min



remove chicken & add Brussels & statute, add onions ( I only had onion flakes on hand) garlic ( I used minced) lemon juice, chicken stock, the recipe calls to put chicken back into the skillet but I opted to place mine in a baking dish




a side dish of rice makes this dish complete







THEIRS ………………………………………………..MINE


chicken and brussels …………..            11220857_10200519915595971_1439856236613572324_n[1] 


Baked Lemon Chicken & Brussels
1 lb. chicken breasts
1/2 onion
3 cloves garlic
1 cup chicken stock
1 lemon
1 lb. brussel sprouts
2 tbsp. olive oil
salt and pepper to taste
Preheat oven to 350 degrees.
In large cast iron skillet (or oven proof skillet) heat 2 tbsp. olive oil on medium-high. Salt and pepper the chicken breasts and add to the skillet. Once you add them, don't touch them. Let them brown 3 to 4 minutes per side. Then flip once and let them brown the same amount of time on the other side. Then remove from skillet. You will continue cooking them in the oven.
Turn the heat down to medium, and add chopped onions to the skillet. Let saute a few minutes then add the garlic. Add brussel sprouts (I like to chop them in half) and let saute and begin to get nice color on them. Add 1 cup chicken stock and zest and juice of one lemon. Stir to combine.
Add chicken breast back to the pan moving them around until they are sunk into the bottom of the pan.
Place entire skillet in oven and bake 12-15 minutes depending on how large of a chicken breast. Once the juices run clear the chicken is done.



I only had one lemon so I opted to use real lemon juice so I could use the lemon for a  prettier presentation, I used Jared minced garlic about 1 TBS,I didn't return everything back to the skillet but placed in a baking dish as I had too much to fit after cutting the chicken breast in half, over all this was a good recipe & I will be making it again in the future, I’m sure the real lemon juice made it more tart than normal so I’m looking forward to making it again with  enough lemons


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