2 boneless, skinless chicken breasts, sliced into medallions
1 t lemon zest
1 t orange zest
1 T lemon juice
1 large garlic clove, pressed
1/4 teaspoon of good poultry seasoning, or a combination of dried sage and rosemary
1/2 cup olive oil
salt and black pepper to taste
1. Combine all ingredients in a large zip-top bag. Marinate in the refrigerator at least 30 minutes.
2. Remove chicken from marinade (discard marinade). Pan fry with olive oil if needed until golden brown.
3. Add 1 cup of mushrooms, sliced to the pan with a drizzle of olive oil. Saute until lightly browned and season to taste.
For complete essay, click here: On Ina Garten's Tuscan Lemon Chicken
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