Garlic Lemon Chicken Breast

3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
3 clove Garlic
2 fruit without seeds Lemons
2 tbsp Extra Virgin Olive Oil

1.Warm cooking oil in a pan over medium/medium-low heat (depending on your stove). Crush and chop garlic. Add the garlic to the oil and cook for about a minute.
2.Slice the lemons and add about half of the slices to the bottom of the pan. Salt and pepper both sides of the chicken breasts and lay them on top of the garlic/lemon slices in the bottom of the pan. Top the chicken breasts with the rest of the slices.
3.Cover the pan with a lid and turn down to medium low. Cook until the chicken breasts are cooked through, turning once. The amount of time this will take will depend on how thick the chicken breasts are. Just keep an eye on them. But try not to open the lid too many times because you’ll let the moisture out.
4.(Optional) Once they’re cooked through, take the lid off and turn up to medium. Let cook for a minute or two on each side to brown them a little. If I have enough liquid left in the pan, sometimes I’ll brown them a little, then remove the chicken breasts and keep the liquid in the pan cooking a little to thicken it. Then, you can use the pan drippings like a gravy. It’s very tasty.
5.Once they’re done, either serve and enjoy, or slice them up and store in the fridge to serve and enjoy later!


Serving Size: 3-6 depending on how big your chicken breasts are

Number of Servings: 3

Recipe submitted by SparkPeople user NAOMIO3385.