Chicken in Lemon and Garlic
  • Servings: 4
  • 3 lbs bone-in, skinless chicken parts
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed (or more if you are a huge garlic fan)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon thyme (I used basil instead)
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 cup dry white wine or chicken stock
  • 1/4 lb fresh mushrooms, sliced
  • nonstick cooking spray
  1. Sprinkle chicken with lemon juice; rub with crushed garlic. (I had minced the garlic and put it all over the chicken). Combine ginger, dry mustard, thyme, poultry seasoning and salt; sprinkle over chicken
  2. Coat a large skillet with nonstick cooking spray; place over low heat until hot. Add chicken and cook for 10 minutes. Turn chicken over; add wine or stock and mushrooms. Cover and simmer for 30 to 40 minutes or until tender.
A very tender result, and healthy too! I got the recipe from a cookbook titled Eat Well, Live Well, by Pamela Smith.