No picture here, but this is a very simple yet flavorful recipe that was perfect for a busy weeknight when we needed something besides pasta or breakfast for dinner. The original recipe calls for a whole chicken, but I used chicken breasts.
Ingredients
1/4 cup balsamic vinegar
2 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
1 garlic cloves, chopped
2 Tbsp. olive oil
salt and freshly ground black pepper
2-4 chicken breasts
1/2 cup chicken broth
1 tsp. lemon zest
1 Tbsp. chopped fresh parsley
Directions
1. Whisk together vinegar through salt and pepper into a small bowl. Combine vinaigrette and chicken in a large plastic bag, seal, and coat. Refrigerate, tossing occasionally for 30 min-2 hours.
2. Preheat oven to 400 degrees. Arrange chicken on large greased baking dish. Roast until the chicken is cooked through, about 40 min- 1 hour (depending on cut of chicken and how much). Cover with foil if the chicken is browning too quickly. Remove from oven and transfer chicken to serving platter. Whisk in chicken broth to pan drippings. Drizzle drippings over chicken and garnish with lemon zest and parsley.
from Giada
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