Lemon Onion Chicken

If you watch food network, I'm sure you've heard of Melissa d'Arabian's 4-step chicken. She won food network star last year, and I think it was because of this recipe. It is easy and absolutely delicious. It's one of those recipes that you can substitute what you and your family like, and it turns out great. There's more than one RIGHT way to make it. So here's the link to the original recipe, and posted below is how I make it:

4 chicken breast halves, cut into chunks

2/3 cup (or so) flour

1 tsp. (or so) Montreal Steak Seasoning

1 tsp. (or so) thyme

Olive oil

2 onions, sliced

1 bell pepper, chopped (opt)

1 tsp. crushed garlic (more or less to taste)

1 cup chicken broth ( I actually use a little more than this, enough to make a nice gravy)

3 lemons, juiced (you can use less lemon if desired)

zest of 1 lemon

2 T. butter

Spinach bed (boil a bag of spinach with butter and lemon) (opt, but it is yummy and makes it more nutritous)

Cut up the chicken. Put the flour, steak seasoning and thyme in a gallon zip lock bag. Add the chicken pieces. Close the bag and mix well until all the chicken is coated. Let marinate at least while you chop the veggies. I like to put the bag in the fridge for awhile and let the chicken absorb the flavors in the flour mixture.

Put olive oil in a large skillet and heat. Add the chicken and cook until chicken is browned and no longer pink. Put chicken in a dish and cover with foil to keep warm.

Add more olive oil, then add the onions and pepper. Slowly cook the veggies until they caramalize- get browned, but not burned. Add the garlic and cook another minute. Add the zest of lemon and the lemon juice and the chicken broth. Whisk and cook until pan is deglazed. Whisk in the butter until melted and blended. Add back in the chicken and stir and cook until sauce thickens. Serve over a bed of cooked spinach if desired. Serve with rice cooked in chicken broth(I like to mix brown and white rice.) Good with roasted butternut squash (Coat with olive oil and salt and pepper and roast until tender. Sprinkle with 2 T. Brown sugar when done. Mix well until all the squash is coated and sugar is dissolved and serve.) This is one tasty, yummy dinner!