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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A nice quick-to-make staple, especially if you live in California or Florida, where citrus and herbs are ornamental garden/hedge plants. Swap out the citrus and herb for similar quantities of different citrus and herbs to get a different flavor every time. Also works just fine with chicken breasts instead of thighs. This recipe has more fiber and less fat if you don't put your rinds to the side and don't use all the butter. Ingredients:
3 boneless chicken thighs, sliced |
3 fruit+2 +dia limes |
3 tablespoons fresh thyme (or more to taste) |
3/4 lb crimini mushrooms, diced |
6 tablespoons butter |
Directions:
1. Slice citrus into 3/8 slices, dice mushrooms, slice chicken, remove herb leaves from stalk and/or chop as necessary, and cut butter into pats.
2. In a large saucepan on high, melt 1-2 pats of butter until hot, then add half the herbs and all of the citrus slices. Saute until the citrus starts to brown. Use a wooden or plastic spoon to squish the citrus, including rinds, to release juice and zest flavor. Flip citrus.
3. Add pats of butter as needed to maintain sauciness. Add mushrooms and saute until flipped side of citrus and mushrooms brown.
4. Lower heat to medium-low. Taste the sauce, add herbs as needed to balance flavor. Continue to add butter if needed, you may need more or less than shown above.
5. When everything in the pan is nicely browned, move solid pieces away from center and add chicken to sauce. Cover, and cook until chicken begins to brown.
6. Flip chicken, check, and reduce heat to simmer. Simmer until flavors are properly melded.
7. Serve over brown rice or whole grain pasta.
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