Nah – In actuality I’ve been too caught up in furniture moving, spring cleaning, and going through adorable baby clothes to keep up with it. This seems to be my theme lately. I get a running kick-start back on the blog but then get distracted by shiny onesies. (We have some really cute ones by the way.)
I know, I know – “Enough of your repetitive blabbing lady and get on with the yumminess!”
We had two nights of chicken dishes this week and I got to use the same side dishes for both. The first chicken recipe I tried was for Lemon & Oregano Chicken:
4 skinless chicken breast halves, cut into 1/2 inch cubes
1/2 cup fresh lemon juice
1/2 cup dry white wine
1/4 cup olive oil
4 tsp. dried oregano
1 tsp. salt
1 tsp. white pepper
4 small potatoes, peeled and cut into 3/4 inch cubes
1. Whisk together the lemon juice, wine, olive oil, oregano, salt, and white pepper and pour over the chicken in a shallow dish. Marinade for at least 1 hour.
2. Preheat oven to 450°.
3. Spread the potatoes in a shallow roasting pan and roast for 15 minutes. Add chicken and marinade to potatoes, cover with foil and bake for 30 minutes. Uncover, stir potato-chicken mixture and continue to bake for another 15 minutes.
I served this with some of my Greek rice and a mix of steamed carrots, snow peas and squash. Since there were potatoes in the recipe, we really didn’t need the rice but as a pregnant woman I have a new love for starches. We love anything that has lemon in it and the chicken and potatoes soak up the flavor of the lemon and the wine very well. The steamed veggies added that extra layer of freshness.
The next night I made Chicken Picatta to go with the leftover rice and vegetables from the previous meal. I got to use fresh lemons this time and it all smelled amazing while it was cooking. The recipe is as follows:
2 chicken cutlets
1/2 cup chicken broth
Salt & pepper
2 tbsp. lemon juice
Flour, for dusting
1 tbsp. capers
2 tbsp. oil
1 tbsp. butter
1 tsp. minced garlic
1/4 cup dry white wine
Fresh parsley for garnish
1. Season chicken with salt and pepper, dust with flour and sauté in oil, 2-3 minutes on one side. Flip and then sauté 1-2 minutes with the pan covered. Transfer the cutlets to a platter and pour off fat from the pan.
2. Deglaze the pan with wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
3. Add chicken broth, lemon juice and capers, drained. Return cutlets to pan and cook on each side 1 minute. Transfer the cutlets to a plate and add butter and some fresh lemon slices to sauce in pan. Once the butter melts, pour sauce over cutlets. Garnish with fresh parsley.
Not only did this smell amazing while cooking, it tasted pretty amazing as well. When served with the leftover rice and veggies, it made a delicious fresh tasting meal that’s perfect for the eve of spring.
I’m starting to get excited about warmer temperatures and ripe, fresh produce. Corn on the cob anyone?