Lemon Chicken
Ingredients
Preheat the oven to 400 degrees F.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 by 12-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 it 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 hot with the pan juices.
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 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 the oven to 400 degrees F.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 by 12-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 it 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 hot with the pan juices.
Brocoli & Cheddar Quiche
Ingredients
All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups medium diced yellow onion (from 1 large onion)
Coarse salt and ground pepper
6 large egg
3/4 cup heavy cream
3/4 pound broccoli florets, steamed until crisp-tender
1 cup grated sharp cheddar (4 ounces)
Directions
. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups medium diced yellow onion (from 1 large onion)
Coarse salt and ground pepper
6 large egg
3/4 cup heavy cream
3/4 pound broccoli florets, steamed until crisp-tender
1 cup grated sharp cheddar (4 ounces)
Directions
. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Brown Sugar Chicken Drummies. YUMMY!
Ingredients
2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry
Directions
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper.
Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry
Directions
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper.
Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
Chicken Saute
Ingredients
1 tbs flour
10 oz chicken breast tenders
Salt
Pepper
2 tbs olive oil
1/2 Ib thin asparagus (trim ends)
1/2 Ib green beans
1 cup low sodium chicken broth
2 tbs. lemon juice
1 tbs. thyme
lemon zest strips
Directions
Spread flour on plate. Cut Chicken tenders in half cross wise. Sprinkle with 1/4 tbs. salt and 1/8 tsp. pepper. Then coat in flour
In large nonstick skillet, heat 1 tbs. oil over medium-high heat. Add chicken; saute until just cooked through, about 5 min. Transfer to plate.
Add remaining 1 tbs. oil to skillet; reduce heat to medium. Add asparagus; saute 1 min. Add green beans; increase heat to medium- high . Season vegetable with 1/4 tsp. salt and 1/8 tsp. pepper; saute 1 minute.
Add broth; bring to boil, stirring up browned bits on pan bottom. Cover ; cook until vegetable are almost tender-strips, about 3 min.
Return chicken to pan. Add lemon juice and 1 tbs. each thyme. Simmer over medium heat, uncovered, until sauce thickens and coats chicken. stirring 2-6 min.
1 tbs flour
10 oz chicken breast tenders
Salt
Pepper
2 tbs olive oil
1/2 Ib thin asparagus (trim ends)
1/2 Ib green beans
1 cup low sodium chicken broth
2 tbs. lemon juice
1 tbs. thyme
lemon zest strips
Directions
Spread flour on plate. Cut Chicken tenders in half cross wise. Sprinkle with 1/4 tbs. salt and 1/8 tsp. pepper. Then coat in flour
In large nonstick skillet, heat 1 tbs. oil over medium-high heat. Add chicken; saute until just cooked through, about 5 min. Transfer to plate.
Add remaining 1 tbs. oil to skillet; reduce heat to medium. Add asparagus; saute 1 min. Add green beans; increase heat to medium- high . Season vegetable with 1/4 tsp. salt and 1/8 tsp. pepper; saute 1 minute.
Add broth; bring to boil, stirring up browned bits on pan bottom. Cover ; cook until vegetable are almost tender-strips, about 3 min.
Return chicken to pan. Add lemon juice and 1 tbs. each thyme. Simmer over medium heat, uncovered, until sauce thickens and coats chicken. stirring 2-6 min.