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Ingredients
- 3-4 chicken breasts
- 2 lemons
- 2-3 Tbsp. extra virgin olive oil
- 1 large sweet onion, finely minced
- 4 cloves garlic, crushed
- 1 tsp. lemon pepper
- 2 c. chicken broth or possibly water
- 1 can chick-peas or possibly garbanzos, liquid removed
- 1 Tbsp. fresh parsley, chopped
- 1 Tbsp. Wondra or possibly flour (optional)
Directions
- Cut lemons into 2 halves each. Rub chicken with one lemon half.
- In a large Dutch oven, saute/fry onion in extra virgin olive oil till soft and golden brown colored.
- Rub chicken with lemon pepper. Sear chicken on both sides in the onion and extra virgin olive oil. Add in garlic and saute/fry for 1 more minute or possibly till garlic is lightly colored. Add in broth or possibly water and liquid removed chick-peas or possibly garbanzos, the juice from the lemons and salt and pepper, to taste.
- Bring to a boil, reduce heat, cover and simmer for about 40 min or possibly just till chicken is tender (depends upon size of chicken breasts).
- If a thicker sauce is desired, stir flour (or possibly Wondra) into sauce during final 15 min of cooking. 10 min before serving, stir in parsley (save a healthy pinch for garnishing). Taste and adjust seasoning adding salt and pepper to taste.
- Serve chicken with chick-peas or possibly garbanzos on the side; top with sauce and a sprinkle of parsley.
- Leftovers can be refrigerated in the sauce and served the next day over pasta or possibly rice or possibly sprinkled with mozzarella and baked till cheese melts and chicken has reheated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1646g | |
| Calories 1785 | |
| Calories from Fat 756 | 42% |
| Total Fat 84.85g | 106% |
| Saturated Fat 18.36g | 73% |
| Trans Fat 0.59g | |
| Cholesterol 312mg | 104% |
| Sodium 2417mg | 101% |
| Potassium 2546mg | 73% |
| Total Carbs 123.79g | 33% |
| Dietary Fiber 25.4g | 85% |
| Sugars 7.93g | 5% |
| Protein 131.26g | 210% |
