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The ingredients needed to cook Mike's Lemon Chicken & Sweet Garlic Baby Spuds:
- Get ● For The Lemon Chicken
- Use 2 Pounds De-thawed Chicken Strips
- Take 6 (1 oz) Squares Sauté Express Lemon Butter [melted - an excelent product!]
- Take 2 tbsp Fresh Chives [minced]
- Use 1 Lemon [quartered + 1 tsp lemon zest]
- Provide to taste Lemon Pepper
- Take to taste Sea Salt
- Use 1 tsp Fresh Dill [fine minced]
- You need ● For The Sweet Garlic Butter Potatoes
- Provide 1 1/2 Pounds Baby Golden Potatoes [sliced in half]
- Provide 1/2 Red Onion [quartered]
- Get 1/2 White Onion [quartered]
- Provide 6 Cloves Fresh Garlic [left whole]
- You need 1/2 Cup Fresh Celery [chopped]
- Get 4 (1 oz) Squares Sauté Express Garlic Butter [melted - an excelent product!]
- Prepare 1 Cup Cherry Tomatoes [left whole]
- You need 1/4 Cup Quality White Wine
- Take to taste Fresh Ground Black Pepper
- Use to taste Sea Salt
Steps to make Mike's Lemon Chicken & Sweet Garlic Baby Spuds:
- Preheat oven to 350°.
- Here's all you'll need. Chop all of your vegetables and melt your butters. Mix well. Know carrots are a great addition as well.
- Rinse your chicken strips well, pat them dry and cut off anything you deem as unsightly. You can easily see the unsightly parts that need to be cut off chicken below.
- Seal both oven safe dishes with tight fitting lids.
- Pull dishes from oven and stir at 30 minutes. Place back in oven and bake 30 additional minutes.
- Your sweet garlic potatoes may need an additional 10 minutes longer. Just taste test them or check with a knife.
- This dish was served with fresh orange wedges and pear slices. It was garnished with lemon slices and fresh parsley. Fresh French Bread and my French Honey Butter also works well with this dish to cut the slight acidity with all the citrus. No need for desert with that! Enjoy!
- My, "Mike's French Honey Butter Spread," recipe is found under my profile. Again, enjoy!
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