Lemon Poppy Chicken (may be made gluten free)

Heidi Monson

I saw this one day on the Rachael Ray Show. We were thrilled to have a new favorite. The hardest part is zesting the lemon, so you can see it's an easy recipe! To save yourself time buy cubed chicken.

1 cup chicken stock
3-4 Tbsp. extra virgin olive oil
1 cup flour (use gluten free if needed)
salt and pepper
1 lemon zested, then juiced
6 boneless skinless chicken breasts (cut in bite size pieces)
1 clove garlic
2 Tbsp. butter
1 Tbsp. poppy seeds

Place a large skillet over high heat with extra virgin olive oil, coat bottom. While the skillet is heating up, place the flour and chicken in a Ziploc bag. Toss the chicken in the flour to coat. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over. Chop the garlic up small and put on the chicken for the last 2 minutes of cooking.

Once the chicken is browned, add the cup of chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds. Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan. Serve with rice or couscous. Serves 6.