Mike's Lemon Chicken & Sweet Garlic Baby Spuds

Name: Mike's Lemon Chicken & Sweet Garlic Baby Spuds
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: ● For The Lemon Chicken; 2 Pounds De-thawed Chicken Strips; 6 (1 oz) Squares Sauté Express Lemon Butter [melted - an excelent product!]; 2 tbsp Fresh Chives [minced]; 1 Lemon [quartered + 1 tsp lemon zest]; to taste Lemon Pepper; to taste Sea Salt; 1 tsp Fresh Dill [fine minced]; ● For The Sweet Garlic Butter Potatoes; 1 1/2 Pounds Baby Golden Potatoes [sliced in half]; 1/2 Red Onion [quartered]; 1/2 White Onion [quartered]; 6 Cloves Fresh Garlic [left whole]; 1/2 Cup Fresh Celery [chopped]; 4 (1 oz) Squares Sauté Express Garlic Butter [melted - an excelent product!]; 1 Cup Cherry Tomatoes [left whole]; 1/4 Cup Quality White Wine; to taste Fresh Ground Black Pepper; to taste Sea Salt

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Less than 10 minutes TOTAL prep time is all this delicious dish takes so no excuses! 😆 Just set it and forget it! And, it's so easy to make. Know a 7 year old not only created, but detailed and photographed this crazy easy recipe completely unassisted. It was ALL her fellow Chefs! And, she used only leftovers! Waste not want not right?

Anyway, that was her one challenge early this evening. Only leftovers in less than 10 minutes for 2! She certainty nailed it! She also utilized only garden vegetables and fresh garden herbs. Trust me folks. This is one flavorful, seasoned, seriously juicy dish you won't regret making! Excellent work Calista! Just excelent! I'm so very proud of you! So was your mom and dad!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

60 mins

2 servings

● For The Lemon Chicken
2 PoundsDe-thawed Chicken Strips
6 (1 oz)Squares Sauté Express Lemon Butter [melted - an excelent product!]
2 tbspFresh Chives [minced]
1Lemon [quartered + 1 tsp lemon zest]
to tasteLemon Pepper
to tasteSea Salt
1 tspFresh Dill [fine minced]
● For The Sweet Garlic Butter Potatoes
1 1/2 PoundsBaby Golden Potatoes [sliced in half]
1/2Red Onion [quartered]
1/2White Onion [quartered]
6 ClovesFresh Garlic [left whole]
1/2 CupFresh Celery [chopped]
4 (1 oz)Squares Sauté Express Garlic Butter [melted - an excelent product!]
1 CupCherry Tomatoes [left whole]
1/4 CupQuality White Wine
to tasteFresh Ground Black Pepper
to tasteSea Salt

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Steps

60 mins

1

Preheat oven to 350°.
2

Here's all you'll need. Chop all of your vegetables and melt your butters. Mix well. Know carrots are a great addition as well.
3

Rinse your chicken strips well, pat them dry and cut off anything you deem as unsightly. You can easily see the unsightly parts that need to be cut off chicken below.
4

Seal both oven safe dishes with tight fitting lids.
5

Pull dishes from oven and stir at 30 minutes. Place back in oven and bake 30 additional minutes.
6

Your sweet garlic potatoes may need an additional 10 minutes longer. Just taste test them or check with a knife.
7

This dish was served with fresh orange wedges and pear slices. It was garnished with lemon slices and fresh parsley. Fresh French Bread and my French Honey Butter also works well with this dish to cut the slight acidity with all the citrus. No need for desert with that! Enjoy!
8

My, "Mike's French Honey Butter Spread," recipe is found under my profile. Again, enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on July 21, 2016 23:32

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!