Citrus Chicken and Carrots
From the above recipe, here is what I did:
Ground Pepper - I used seasoned pepper, it was easier than grinding
Chicken - I used thighs just because The Rents like them
Butter - I used more - read on to find out why!
Carrots - I added mushrooms as well because it seemed like a perfect fit and it was. I think they contributed to my needing more butter as they soak up so much liquid
Lemon juice - I used real lemons
OJ - I did not have OJ so I squeezed tangelos
Rosemary & Parsley - I was out of both of these, so I used Herbs de Provence
I used too much chicken and had to add more butter and change to a wok. My skillet was too small and with all the flour (and the additional mushrooms) I had no choice but to add more butter!! After I put the fresh juices in, it was still a smidge too dry for me, so I put in about 2 tablespoons of bottled grapefruit juice.
I used Basmati rice and did put some butter in that too to ensure dish was not too dry. I did not top with parsley.
We all LOVED it and I will make it again. The tangelos made for great flavor but next time I will do a half a cup of each juice.
Thanks Barbszy! This was a HUGE HIT! I just wish I had taken a picture of it but we were too hungry. LOL!
J~
