Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

LEMON CHICKEN WITH POTATOES




Source of Recipe


knorr






List of Ingredients



• 2 Tbsp. Bertolli® Olive Oil
  
• 2-1/2- to 3-lb. chicken, cut into serving pieces
  
• 1 medium onion, thinly sliced
  
• 3 cloves garlic, finely chopped
  
• 1-1/2 lbs. all-purpose potatoes, cut into chunks
  
• 2 cups Knorr® Chicken Broth
  
• 1/2 cup lemon juice
  
• Peel of 2 lemons, chopped
  
• 3 Tbsp. finely chopped fresh parsley
  






Instructions



1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken; remove chicken and set aside.
   
   
2. Cook onion and 2 cloves garlic in same skillet over medium heat, stirring occasionally, until onion is tender, about 3 minutes. Stir in potatoes Knorr® Chicken Broth and lemon juice and bring to a boil. Return chicken to skillet. Reduce heat and simmer covered until chicken is thoroughly cooked, about 25 minutes. Remove chicken to serving platter and keep warm. Continue to cook potato mixture over medium-high heat until mixture is slightly thickened, about 10 minutes.
   
3. Meanwhile, combine lemon peel, remaining clove garlic, remaining 1 tablespoon olive oil and parsley. Season, if desired, with salt.
   
   
4. To serve, spoon potato mixture over chicken and serve with lemon-garlic mixture.
   






Final Comments


Serves: 4