Become a student of change. It is the only thing that will remain constant. ~ Anthony D’Angelo
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It is football season for our grandson and last weekend was his first game that I didn’t have a client conflict. I was glad… he is a wide receiver (#80 on the field) and in the first half of the game he caught five passes, including one for a touchdown!
RECIPE OF THE WEEK
I found this week’s recipe from Katerina at Diethood. It was so good that I made it twice last week. The first time I made it with the sauce and served it with angel hair pasta. After the meal I mixed the remaining sauce into the remaining pasta and saved it for leftovers… that meant all I had to do was cook more chicken and the pasta and sauce were ready for another meal! I used Bell Evans chicken breasts which are such high quality I didn’t need to pound them down, but cut them in half. The recipe called for 1 pound chicken, next time I would double it.
SAUCY LEMON PARMESAN CHICKEN
- about 1 1/4 pound boneless skinless chicken breasts, pounded down to 1/2 inch thickness (there is enough sauce to double the chicken breasts)
- 3/4 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- zest of half lemon
- salt and fresh ground pepper to taste
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 2/3 cup low sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons lemon juice
- chopped fresh parsley and lemon slices, as desired for garnish
In a mixing bowl combine 1/3 cup Parmesan cheese, garlic powder, basil, thyme, lemon zest, salt and pepper
Drizzle a bit of olive oil over each chicken breast and drop into the mixing bowl of seasonings. Mix to coat the chicken breasts with seasoning mix.
Heat a large skillet over medium high heat; add oil and melt 1 tablespoon of butter. Add chicken and sear until golden, about 5 minutes. Flip and cook about 5 minutes more, until golden.
Remove chicken from skillet and set aside, covered to keep warm.
Melt remaining butter in the skillet. Add garlic and cook about 20 seconds. Whisk in chicken broth, cream and remaining Parmesan cheese. Season with more salt and pepper if desired. Continue to cook for about 2 minutes to thicken. Whisk in the lemon juice and cook for 1 more minute. Return chicken to pan and simmer in the sauce about 2-3 minutes, until heated through. Serve with pasta or rice and garnish with parsley and lemon slices if desired.
