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Ingredients Edit

Directions Edit

  1. Squeeze lemon thoroughly.
  2. Remove seeds from juice.
  3. Marinate chicken in lemon with pepper and basil (as much as you can afford) until you need it.
  4. Sauté onions and garlic in a little butter over high heat, until golden brown and tender.
  5. Remove to a plate.
  6. In same skillet, with a bit more butter, sear chicken on both sides until brown.
  7. Return onions to skillet.
  8. Turn down heat.
  9. Add a tablespoon butter; stir in mustard, vinegar, and lemon juice.
  10. Add tomatoes and a lot of pepper.
  11. Cover and simmer until chicken is no longer pink (about 20 minutes).
  12. Serve over couscous.
  13. Serves 1 with leftovers for one other meal.
  14. Also good with garlic bread.
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