Friday, June 8, 2018

Lemon Mint Chicken

© Can Stock Photo / MaxPayne
A couple years ago I planted some mint in my garden, and it took off like weeds. So now it's time to create some new dishes that use mint as an ingredient. This was inspired by a recipe for lime chicken and mint, and it came out amazing. If you don't have fresh lemon it also works well with fresh oranges. I like to serve it on top of brown rice. Enjoy.



  • 5 or 6 chicken breasts OR
  • 7 or 8 chicken tenders
  • 1 large lemon
  • 1/2 cup all purpose flour
  • 1 tablespoon paprika
  • 1 1/2 teaspoon salt (optional)
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1/2 cup chicken broth
  • 1/2 cup white cooking wine
  • 2 sprigs fresh mint

Preheat oven to 375 F. Grate lemon peel for zest, and squeeze the juice over a strainer and into a small bowl. Set aside. Chop mint leaves and set aside. Place flour, paprika and salt, (if desired) into a large plastic food storage bag and shake until well blended. Pour cooking oil into a skillet and heat. As the oil is heating drop the chicken into the plastic bag and shake until well coated. Place chicken in skillet and brown on both sides. Remove from skillet and place in a baking dish. Blend lemon zest and brown sugar together in a small bowl and sprinkle on top of the chicken. Blend chicken broth, cooking wine and lemon juice together in a medium bowl and pour over the chicken. Top with chopped mint leaves and bake for 35 to 40 minutes, or until the sauce is bubbling and the juices in the chicken are clear.

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