Well my bookmark list got really long so recently I filed them using Microsoft Office OneNote... This made organizing my online recipes sooo easy and I didn't have to go through the trouble of printing them out.
So anyways, I found this recipe a while back and decided I finally wanted to try it out. I found it HERE on The Hungry Mouse website. The chicken was pretty good. My brother (Picky Eater #2) determined there was "too much green stuff" so he wouldn't eat it. I thought it was pretty good but it does have A LOT of seasoning. But, I do love my seasoning :)
Here's a listing of the recipe. I will mention that I followed it pretty close. I did, however, use chicken breast tenderloins instead and omitted powdered lemon peel and white pepper since I didn't have any. And I totally recommend going straight to the site for the full recipe with pictures! There is a great tutorial for making this!
The Angry Chef's Garlicky Lemon-Pepper Chicken
6 chicken breasts (about 4 1/2 lbs)
2 cups flour
1 lemon, juice and peel
1 clove elephant garlic
3 1/2 Tbls. prepared minced garlic
pure olive oil
powdered lemon peel
Serves 6-8 as a main course.
Slice each chicken breast in half lengthwise. Peel the elephant garlic and cut it into a coarse dice. Next, zest your lemon then cut it in half. Put the flour in a gallon-sized zip-top bag. Grab your chicken. Drop it into the bag with the flour. Seal the bag well. Shake it around to coat the chicken well with flour. Take each piece of chicken out of the bag. Shake off any excess flour. Lay the chicken out on a board or plate and set it aside for a minute.
Pour about 1/4 inch of olive oil into a large, non-stick pan. How much oil you use will depend on the size of your pan. Heat the oil for a minute or two over medium-high heat. Add the jarred, minced garlic to the oil. Sprinkle in the fresh, diced elephant garlic. Give the garlic and oil a stir. Cook for a minute or two over medium-high heat to infuse the oil with garlicky goodness. When the oil starts to bubble, carefully put each piece of chicken in the pan. Your pan will be crowded. In this case, that’s just fine. Cook over medium-high heat until the oil starts to bubble again. When it starts to bubble, season it by coating the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley. Cook for 3-4 minutes over medium-high heat. As it cooks, push the chicken around a little to let the oil flow in between the pieces of chicken.
After 3-4 minutes, flip each piece of chicken over. Pieces of golden brown garlic should be stuck to the bottom. That’s the start of your chicken’s garlicky crust. Reseason the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley. Cook for another 3-4 minutes.
After about 3-4 minutes, flip each piece of chicken over again. Re-season the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley. After you’ve done that, sprinkle on a layer of powdered lemon peel. Then sprinkle with the fresh lemon zest. Squeeze one of the lemon halves over the pan, getting a little juice and lemon pulp on each piece of chicken. Cook over medium-high heat for 3-4 minutes.
After 3-4 minutes, flip the chicken one last time. At this point, it should have a handsome brown crust on the bottom. Sprinkle with dried parsley. Squeeze the other half of the lemon over the chicken, getting a little on each piece. Let it cook for 8-10 minutes more. After that time, your chicken should have a good brown crust and be cooked completely though (cut and peek to be sure, if you like).
Remove the chicken from the oil and heap on a platter. Serve and enjoy!
Overall, I think this is a great recipe! Enjoy and have a great week!