Lemon-Garlic Chicken

By Sheri on August 22, 2003 8:23 PM | | Comments (2)

This chicken has a lot of flavor and can be easy to make. The lemon-garlic viniagrette was the most time-consuming part, but the chicken is excellent without it. The recipe includes sauteed/steamed veggies - I used leeks and asparagus.

  • Lemon-Garlic Chicken (Mustards Grill Napa Valley Cookbook, Cindy Pawlcyn, p. 129)
  • Steamed leeks and asparagus
  • Mashed Yukon Gold Potatoes

Wine:David Bruce 1999 Ranchita Canyon Sangiovese. I would have chosen a chardonnay for this meal, but the bottle was open. It's a really good wine and would be great with spaghetti and meatballs.

Categories

Poultry

2 Comments

Amy said:

Why do you keep cooking asparagus??? You hate asparagus!

How long has that sangiovese been open? And who opened it? j/k

August 24, 2003 12:00 PM
Sheri said:

I don't know why I keep cooking asparagus! Larry loves it. I keep hoping I'll find a way to like it. :)

August 24, 2003 12:16 PM

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This page contains a single entry by Sheri published on August 22, 2003 8:23 PM.

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