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January 2019

BBQ Chicken Recipes

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Creamy Pork Apples W Cornmeal Biscuits

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Lemon Chicken with Basil Recipe

Lemon Chicken with Basil recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lemon Chicken with Basil recipe  PDF


2 Chicken breasts
1 lb Mushrooms
1 Lemon, sliced into thin wedg
1 c Tomato sauce 8 oz
1 Basil chopped fresh
6 Sprouts
Chives chopped 1/4 c White wine cheap
1/2 c Mozarella cheese, shredded
1 c Rice, uncooked
Parmesan cheese. Chicken breasts can be split to 4 pieces or cubed to bite size. In deep fry pan, saute chicken and mushrooms in half of the white wine with basil, lemon, and chives until mostly done. Splash in rest of wine (or e tra) as needed. Add tomato sauce, cover, and simmer for 20 minutes, or until thickened, stirring occasionally. When done,
lemon wedges should be thoroughly cooked, and can be eaten. Serve over steamed rice. Top with a sprinkle of parmesan or mozarella (not too much) and a little sprinkle of chives. (It's good without the cheese, too.) Garnish with a fresh sprig of basil and wedges from unused half of lemon. Serves 2 (plenty). NOTE: The white wine can be replaced with apple juice. As a matter of fact, I like mushrooms cooked in apple juice until it's reduced down to almost nothing. A lot less calories than cooking them in butter, and tastes great. Sometimes I'll put in a clove of garlic. (I haven't tried this when using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe: Alan Kundl on First Capitol BBS (314) 928 9228

Lemon Chicken with Basil recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
662 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Lemon Chicken with Basil recipe  PDF   BBQ Chicken recipes RSS   New

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Pastry for 2 crust pie 2 1/2 c Rhubarb chopped 1 1/2 c Pineapple chopped, fresh or canned (drain if canned) 1 2/3 c Sugar 6 tb Flour 1 tb Butter Combine sugar and flour and sprinkle one quarter of this mi ture over the bottom crust. Arrange combined fruits in layers, sprinkling each layer with the sugar flour mi ture. Dot the top layer with butter and cover with top crust. Bake 45 minutes in 350 F oven. Serve warm or cold. ...

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