chapter ii

chapter ii


Happy Monday

If you're like me, this Monday began after several rounds of snooze alarms and an extra dose of caffeine to get going... but nonetheless I have arrived here in the early 11's resolving like every Monday to be diligently healthy, svelte, and pulled together...even as I sit in a big fuzzy sweater with braided hair.

As I swore off eating permanently about 20 minutes ago, I'm also thinking about what would be delicious for lunch or dinner and recalled something I made for dinner last week that was so delicious, healthy, and easy from Ina Garten's "How Easy Is That?" cookbook again that you just have to try it.

Lemon Chicken Breasts

¼ cup good olive oil
3 tablespoons minced garlic (9 cloves)
1⁄ 3 cup dry white wine
1 tablespoon grated lemon zest (two lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon 

Preheat oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute, but don't allow the garlic to turn brown.
Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-inch-by-13-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce.
Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
Cut the lemon in 8 wedges and tuck among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done, and the skin is lightly browned.
If the chicken isn't browned enough, put it under the broiler for 2 minutes.
Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
Sprinkle with salt, and serve with the pan juices.
Makes 4 servings.

And I can usually tell when Johnny is feigning enjoyment of my cooking, and this was received with smiles and compliments which just made it even better. I served it in a bowl (always do if there's any option) atop brown rice with a side of asparagus. If you do the same just pour some of those leftover juices on the brown fresh, flavorful, and tasty I could have poured the sauce into a teacup and sipped it. 

Maybe I should just start a new blog where I try out all of Ina's recipes in a ploy to be invited for dinner with her and Jeffrey...and that's not a joke. 

1 comment:

Anonymous said...

Made this last night and it was a huge hit!!


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