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Lemon Chicken with Broccoli

Reviewed: Apr. 14, 2014
Maybe I just didn't brown the chicken enough, or maybe it's because I just used thighs, but even after I browned it and poured off the fat, it still felt greasy. Because one of the comments said there wasn't enough sauce, I added a little bottle (like, 4 ounces) of white wine after cooking the chicken, to deglaze the pan, to the onions and garlic, and that made more sauce. Also used organic low sodium chicken stock instead of the concentrate. Don't think I'll try it again, or if I do, it'll be with chicken breasts instead of thighs.
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