This is the result of not having been to the grocery store in a while...and what a delicious way to use up what you have in the fridge. This is also a take on a menu item we had in my final semester at Allegany College of MD. You have to love lemon to fully enjoy this. You start out with one boneless, skinless chicken breast. You make a dredge of flour, salt, pepper, granulated garlic,fresh rosemary, and lemon zest. Coat the chicken breasts in this and saute in oil and clarified butter. You then place the saute pan in the oven and finish it in the oven. Once the chicken is done, you allow it to rest in a covered plate and make the sauce. To the drippings in the pan you add fresh garlic, more lemon zest, lemon juice, white wine and rosemary. You finish the sauce by swirling in some softened butter. This gives the sauce a velvety texture. Pour over chicken and serve with some good roasted potatoes. I can't believe how delicious this was for a first time making it. If you want to mix up your usual cooking or if you need to clean out you fridge, this is a great thing to make. It serves two and takes only about 20 minutes. Bon Appetit! P.S. The picture above is the closest I could find to what my final result looked like.
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What would Thanksgiving be like without a recipe from Ina Garten. She is a master with her Lemon and Garlic Roast Chicken. This turkey is cooked in almost the same way. It is very simple. You just remove the giblets and anything inside of the bird. Season the inside with salt and pepper and stuff with lemon, garlic, and herbs. Then you dry the outside with paper towels and brush with a mixture of butter, lemon and herbs. You then truss is and roast for about 2 1/2 hours until the juices run clear. Then, you simply let it rest and carve. This is absolutely delicious with some good old gravy and sides. If you are in need of a solution to all of those three day brine and cook turkey jobs, this is the one for you. Happy Thanksgiving!!!
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