In this delectable Mediterranean-inspired midweek supper, chicken breasts are pan-seared and simmered with lemon and herbs.
I decided to do this for Sunday lunch today as a change. I used Herbes de Provence as I didn't have oregano which worked very well. I found I needed to add more olive oil towards the end to stop the pan drying out and stop burning. The end result though was DELICIOUS! I served with new potatoes, gently crushed with olive oil drizzled over, leeks baked in butter and roasted carrots - 21 Oct 2012
This dish is a great and easy one for weekday dinners or if you want something quick, but not from a box. I thought the juice from two lemons would be too much, but it wasn't overpowering at all. Threw it in with some baked potatoes and salad and it made for a tasty dinner. - 09 Sep 2008
Simple and delectable. - 02 Sep 2011