1 tablespoon vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon white pepper
8 large skinless, boneless chicken breast halves
2 tablespoons lemon juice
In a saucepan, heat the olive oil in a small, heavy skillet over high heat. Saute garlic powder, onion powder, basil, oregano, parsley, salt, thyme and white pepper for about 10 minutes, stirring occasionally. Heat to boiling, stirring occasionally. Reduce heat to medium and continue to cook for about 30 minutes until fish is tender.
Remove skin from chicken breasts. Slice chicken breasts into thin strips. Remove strips of chicken and place them on a plate.
Prepare the lemon juice in a small bowl by mixing 1/4 cup lemon juice and 1 teaspoon lemon zest into lemon zest cup of water. Wait a few minutes in the skillet for the chicken to be cooked, then add it to the lemon juice mixture and stir carefully. Bring the mixture to a simmer and cook for about 3 minutes, stirring constantly. Serve immediately.
This was fantastic! I followed the recipe exactly and they were all gone within minutes of setting them out! Hubby thought I ruined something big by not cooking with salt, but I actually did nothing but put the beans out quickly and keep them cool. Wallaby loved them and admins loved hearing about them. Even my husband asked for them! I will definitely make this again!
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