"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Saturday, November 6, 2010

Lemon Chicken

This morning I was asking my boys what we should make for dinner tonight. They said, "Pasgetti" so we might just have spaghetti and meatballs. I was curious what they thought of last nights Lemon Chicken, so I asked. How many stars was last nights dinner. One star, four stars...? Cameron replied 5 stars, Quin piped up and said 8 stars! Then Cameron said 100 stars. The number kept climbing so I said, "Did you guys really like it?" Their eyes got as big as their smiles as the nodded their heads. So folk I guess this one is a keeper. For me it is a keeper because it is so quick and easy and I always have everything on hand to make it. Once again this is a recipe my sister Echo, who is a great cook recommended. (I think she is going to get her on Label...guess that's like my cooking Hall of Fame. ;-)) Echo said this is her go to meal when she is short on time and doesn't know what she is making.

This is a east and quick gourmet dish that could be served with anything from a baked potato to noodles or rice of choice. A nice seasonal vegetable or salad rounds out the meal perfectly.

Lemon Chicken

3 Whole chicken breast, boned, skinned, and halved (I used tenders and pounded them into cutlet like pieces).
1 1/2 cup flour (I only used 1/2 cup for starters. You can always add more so you don't have waste.)
1/3 cup Butter
2 Tablespoons Olive Oil
Salt and Pepper

Wash and dry chicken pieces. Pound them flat with a mallet. Melt the butter and oil in a large skillet. Put the flour in a plastic bag and drop the breast in to coat. Regulate the heat to moderately high, and put the chicken breasts in the skillet. Cook approx. 3 minutes on each side. When they are done, salt and pepper them and put them on an oven proof dish and into a 250 degree oven to keep warm while you make the sauce. (I personally added 1/2 teaspoon salt and 1/4 teaspoon pepper right in with my flour before coating the breast so I didn't have to worry about it. I also didn't put mine in the oven while making the sauce. I simply covered it with foil. The sauce comes together so quickly I think its a waste of energy to warm the oven for that amount of time. Unless you have it on for something else.)

Add 4 Tablespoons butter to the chicken skillet and melt, scrapping up brown bits from bottom of pan. Remove from heat; add 4 Tablespoons finely chopped parsley (I didn't, tasted fine still), and the juice from 1/2 lemon. Pour hot sauce over breasts and serve. (I spooned it over each piece with a Tablespoon).

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