Thursday, December 23, 2010

I'm Dreaming of a White Christmas and a Real Dinner: Lemon Chicken

Ryan, my boyfriend of over 2.5 years and I have an unspoken truce. Even if he wants to watch the football game and I really want to watch the new episode of Real Housewives of Beverly Hills, we can always agree on one thing that we both enjoy, Food Network or Cooking Channel.

Unfortunately, I haven't been able to cook, let alone eat solid food for the last week due to getting my wisdom teeth out. However, that hasn't stopped me from dreaming, literally. Damn dreams about savory floating steaks. But also inspiration for a new post to come- mini souffles!

Ryan's been a great support (and pillow) and spent hours next to me on the couch watching Barefoot Contessa marathon's, about 5 Martha Stewart's Christmas Specials, as well as our absolute favorite, Iron Chef. Not the new Iron Chef America. The REAL Iron Chef- from the 90s, with the CRAZY american voice-overs. We absolutely love it, even though I wouldn't make or eat any of it.

I'm finally feeling a hell of a lot better- so I decided it's time to post one of my new favorite and once again very simple recipes- Lemon Chicken.

This recipe called for mushrooms- but unfortunately with none in the fridge and no car- I had to do without, and glad I did. It's a dry and tangy sauce but it really gets marinated into the chicken. I also made some pasta and put the sauce on it with the chicken. Perfection.

I used a dry chardonnay (white wine) as the main base for the sauce. The lemon adds the zest to it.

Note: When you pour the wine in- your sauce will go crazy- snap crackle and pop to the extreme. If you are afraid- like I was- I just turned the heat down for a little and then gradually increased again.
(lemon chicken simmering in delicious sauce)

Sit down and make some time for dinner in the midst of this holiday hustle and bustle!

Lemon Chicken
  • Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 boneless chicken breast halves
  • 1/2 pound mushrooms, thinly sliced
  • 4 garlic cloves, chopped
  • 8 paper-thin slices lemon
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
Chopped fresh parsley

  1. Melt butter with olive oil in heavy medium skillet over high heat.
  2. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, about 2 minutes per side.
  3. Using tongs, transfer chicken to plate. Add mushrooms and garlic to skillet. Sauté until mushrooms are tender, about 4 minutes. (I SKIPPED)
  4. Return chicken to skillet. Overlap 4 lemon slices on each piece of chicken.
  5. Pour white wine and lemon juice around chicken. Reduce heat to low.
  6. Cover skillet and simmer until chicken is cooked through, about 5 minutes.
  7. Season with salt and pepper.
  8. Transfer chicken to plates. Spoon sauce around chicken. Garnish with parsley and serve

Bon Appetite!
Chef Maggie

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