Sunday, October 21, 2012

Lemon Chicken and Salad

       I adapted the lemon chicken recipe from this one here:

       I followed it almost exactly, however at the end when the chicken came out of the oven, I poured the juices and leftover marinade and put it into a food processor and slowly added flour. It created a lemony gravy to top the chicken with. 
       The salad was a simple mix of lettuce, cucumber, carrots, honey roasted almonds, Craisins, and Brianna's Poppyseed Dressing. The dressing is sweet and tangy. We have a lot of leftovers. The extra chicken will be perfect on a sandwich with lettuce and little of the poppyseed dressing on top. 

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