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Clare’s version of Taste’s Lemon Herb Chicken

September 30, 2008

…made into what I heard was a very filling dinner – without any cream or butter used on the chicken. Chicken breasts are low in fat and this recipe doesn’t stamp out this great attribute – it provides loads of flavour though, and is quite easy to make.

Lemon Herb Chicken with garlic couscous and steamed veggibles

Serves two

Adapted from Taste.

Lemon Herb Chicken

1 Chicken breast (skin on)

1 cup chicken stock

1 clove finely chopped garlic

2 tsp lemon juice

Pinch of ground coriander seed (just for some sweetness to counter the tartness of the lemon)

1 tsp dijonaise mustard

Healthy shake of mixed herb

Heat a little oil in frying pan, and place chicken skin side down. When skin is brown and crispy flip breast and add garlic. When garlic goes golden add chicken stock, lemon juice, mustard and mixed herb to pan. Cover, and regularly baste chicken with stock until cooked all the way through. The basting helps to maintain a nice moist chicken breast. Split, and serve.

Couscous (easily done while chicken is cooking)

1c couscous

1c boiling stock (chicken, beef or veggie all work fine)

Knob of butter (approx)

1-2 cloves well diced garlic

Place couscous in bowl with stock and cover tightly for 5minutes. Fluff with a fork when done. Melt butter in pan until bubbling and then add garlic. When garlic starts to go soft add couscous to pan and fry for 5-10mins to get flavour of garlic throughout couscous.

Steam some veggibles of choice (I did carrot and broccoli)

Serve on a bed of couscous and drizzle chicken liquids over the top.

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