about that chicken…

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{Last Wednesday’s chicken dinner got a ton of comments when I posted its photo online, and I had several people ask for a recipe. This was one of those dishes that I turned out on the fly, so I don’t have a “recipe” as such, but I can try to tell you how I put it all together.}

My parents came to town last week, both to visit with us and to help me with the kiddos while Mike was in San Antonio for a cocktail conference. I didn’t have a lot of time to do meal planning in advance of their arrival, so I when I did my shopping for the week, I got in a few simple proteins that were versatile and would cook quickly – among them, some skinless boneless chicken breasts.

I got home from work Wednesday night and assessed our fridge and pantry stocks. With an abundance of lemons, and some broth that needed to be used up, my meal plan began to take shape.

Now, skinless boneless chicken breasts aren’t terribly exciting on their own, but they do love a pan sauce. My thoughts turned to piccata, but I wasn’t sure my folks would go for the traditional capers. So I riffed on it, keeping the butter and lemon components of that dish, and adding peas at the end for a pop of color.

I seasoned the chicken breasts and dredged them lightly in flour, then browned them in a wide skillet in a mix of butter and olive oil. When all the chicken was deeply browned on both sides, I removed the pieces and set them aside, poured out most of the excess fat from the pan, then squeezed the juice of one lemon into it, scraping up the browned bits from the bottom.

I added a cup of chicken broth next, letting it reduce and thicken for a bit before adding the chicken breasts back to the pan to finish cooking through. I tasted the sauce for seasoning, adding a little more salt and pepper and a bit more fresh lemon juice for brightness, then I tipped in one 10 oz. bag of frozen peas. Once the peas were bright green and fully warmed through, I slipped in a few pats of cold butter to finish the sauce.

I served the chicken, peas, and buttery lemon sauce over a brown and wild rice blend, but it would have been just as good over wide egg noodles, mashed potatoes, or even with hunks of crusty baguette. Some chopped soft herbs (chives, dill, tarragon, parsley) stirred into the sauce wouldn’t be out of place, either.

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7 thoughts on “about that chicken…

  1. Margit Van Schaick says:

    So appetizing! It’s the type of meal that is perfect for a quick week-night feast. Dessert? How about an apple crisp?

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