Uh oh...this blog is very aptly titled!

Tonight I attempted to make Lemon Garlic Chicken, with a side dish of Garlicky Risotto and my Semi-Greek salad... wow. Apart from the salad, what a freakin' disaster. Apparently, I lost my mind somewhere along the way, because what should have been a very simple dish, became a blackened mess! I know what I did wrong, but still...it hurts when a dish goes so very wrong! So here's the recipe for the chicken, the way it should be made.

Ingredients:
4 boneless skinless chicken breasts
1 t salt
.5 t freshly ground black pepper
.25 c all-purpose flour
.125 c olive oil
1.5 c onions, diced
8 cloves garlic, minced
.5 t crushed red pepper (optional)
1 small bay leaf (optional)
.25 c freshly squeezed lemon juice
.75 c chicken broth (preferably low-sodium)

Directions:
1. Season the chicken breasts with salt and pepper. Place the flour in a shallow dish and lightly dredge the chicken. Set aside.

2. In a large wide saute pan or saucepan, heat the oil over medium high heat. When the oil is hot (not smoking) add the breasts and brown well on both sides (about 5 minutes per side). Remove the chicken from the pan and set aside.

3. Add the onions to the pan and cook, stirring to scrape up any browned bits from the chicken, until translucent (about 3 - 5 minutes). Add the garlic, crushed red pepper and bay leaf(if using), and cook 1 minute.

4. Add the lemon juice, chicken broth and browned chicken breasts to the pan and bring the mixture to a simmer. Cover tightly and cook for 20 minutes.

5. Remove the lid, and cook an additional 10 - 15 minutes, or until cooked through and tender.