Chicken for Mother's day
Lemon Chicken Recipe
Chicken is a high-protein, low-fat meat (particularly the breast part) that makes a sensible part of a good meal. Take off the high-fat skin and dress your chicken up with the spicy flavors of lemon juice, rosemary, and garlic with this easy recipe.
4 no: Boneless skinless chicken thighs or breast (thawed)
2 cloves: Garlic
2 tablespoons: Fresh rosemary (1 tablespoon dried)
2 tablespoons: Margarine
1 tablespoon: Olive oil
2/3 cup: Lemon juice
Pepper to taste
Salt to taste
1.Take a heavy frying pan and mix margarine and oil together; heat over medium-high heat until margarine melts.
2.Stir fry garlic and rosemary in the oil/butter mixture for 2 minutes and then add lemon juice and bring the mixture to a boil.
3.Add chicken and fry until it becomes brown on all sides.
4.Add salt and pepper to taste.
5.Decrease heat to low, cover, and cook for 20 - 30 minutes or until chicken is fully cooked.
find the rest of the menu here http://www.mothersdaycelebration.com/mothers-day-dinner-recipes.html
And here is a mother's day chicken dish from Giada of Food Network
Recipe courtesy Giada De Laurentiis
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.