February 3, 2011

Lemon Rosemary Chicken Stir-fry

3/4-1 lb. cut chicken breast
1 small onion (more veges can be added)
2-3 Tbs. lemon juice
2 Tbs. red wine or balsamic vinegar
a few dashes of rosemary 
a few dashes of dill
a few shakes of pepper
*capers optional (but they add a good kick)

Start by stir-frying the onions in a fry pan with a bit of olive oil.  Add cut chicken and sauté until both are well cooked.  Add lemon juice, vinegar, and spices.

Place on bed of pasta, quinoa, or rice and voila easy dinner ready to go.

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