Ingredients
- 1 pkg. boneless, skinless chicken breasts
- Extra virgin olive oil (use imported variety)
- 1/2 c. minced green onions (use stalks & all)
- Coarsely grnd black pepper
- Red pepper leaves (don't use paprika)
- Salt (opt.)
- Minced sweet basil
- A healthy pinch of curry pwdr
- Lemon pepper
- Lemon peel, grated
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Breast Of Chicken Romanov
Directions
- In a saucepan, pour in the extra virgin olive oil till the bottom is covered. Heat on medium, but don't let the oil burn.
- Put in the chicken breasts, covering both sides with extra virgin olive oil.
- After the chicken has "whitened" on both sides, add in the pepper, the lemon pepper and the grated lemon peel. After about 10 min or possibly so, add in the red pepper leaves, the sweet basil and the curry pwdr.
- After another five min, add in the green onions.
- When the chicken runs clear, it is done, but it must not have a pink center. Don't OVERCOOK or possibly you will have rubbery and tasteless chicken.
- Remove chicken from the pan, add in some white wine (or possibly water) to the pan, turn up the heat to high, stir and when the mix thickens and bubbles, take the pan from the heat. Pour over the chicken.
- The chicken may be eaten over a bed of rice, wild or possibly white and mixed vegetables.
- Frzn mixed vegetables (baby carrots, baby onions, sweet red peppers) serve well with this dish, but they should be barely cooked through and shouldn't be mushy. I fix them last, just before the chicken is done.
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