2 T Butter
2 T Olive Oil
1/4 c. finely chopped onion
2 T Worchestershire sauce
1/4 c. lemon juice
1 1/2 tsp. fresh or 1/2 tsp. dried basil leaves
3/4 tsp. fresh or 1/4 tsp. dried marjoram leaves (parsley works fine if you don't have marjoram)
3/4 tsp. chopped fresh or 1/4 tsp. dried oregano leaves
2-4 large garlic cloves, minced
Chicken-cut in bite sized pieces (I use 3-4 breasts)
Handful of fresh mushrooms and/or sliced squash (optional)
Heat oven to 375. Heat butter and oil in 13x9 pan until butter is melted. Put in chicken and vegetables, coat with mixture of remaining ingredients. Bake uncovered 15-20 minutes. Turn chicken and bake 15-20 minutes until juices run clear.
2 T Olive Oil
1/4 c. finely chopped onion
2 T Worchestershire sauce
1/4 c. lemon juice
1 1/2 tsp. fresh or 1/2 tsp. dried basil leaves
3/4 tsp. fresh or 1/4 tsp. dried marjoram leaves (parsley works fine if you don't have marjoram)
3/4 tsp. chopped fresh or 1/4 tsp. dried oregano leaves
2-4 large garlic cloves, minced
Chicken-cut in bite sized pieces (I use 3-4 breasts)
Handful of fresh mushrooms and/or sliced squash (optional)
Heat oven to 375. Heat butter and oil in 13x9 pan until butter is melted. Put in chicken and vegetables, coat with mixture of remaining ingredients. Bake uncovered 15-20 minutes. Turn chicken and bake 15-20 minutes until juices run clear.
1 comment:
Misty:
My family loved this one. Thanks so much for sharing it, it will be a repeat. I didn't have any W. sauce so I used Teriyaki instead. It was still soooo good.
Kim
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