After cleaning up the kitchen I had a strong desire to cook a real meal. While we have quite a few leftovers, I figured, meh, I’ll save those for tomorrow. Tonight I wanted something really tasty.
Say hello to my little friend, Lemony Chicken
And his sidekick, Spinach and Mushroom Orzo
They make a cute couple.
Sadly the brussel sprouts were a burnt-out third wheel, trying to crash the party.
They started rather pretty…
But were roasted a tad too long per Food Network’s instructions.
Bad Food Network, bad!
But, ya know, sprinkle em with enough sea salt and they were tolerable.
Adapted from this recipe.
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp. black pepper
2 tsp. garlic powder
2 tsp. dried basil
2-4 Boneless, skinless chicken breast halves (defrosted if frozen)
1 TBS extra-virgin olive oil
Juice from one lemon
1 TBS butter
1 tsp honey
1/3 cup dry white wine* (or chicken broth)
1/3 cup cilantro, diced
*Rule of thumb: if you wouldn’t drink it, don’t cook with it.
Combine the flour, salt, pepper, basil and garlic powder in a shallow dish and set aside.
Place the chicken breasts, one at a time, between 2 sheets of wax paper or place all chicken breasts in large freezer bag (sealed). Pound the breasts with several whacks of a meat mallet (can roll with rolling pin if you do not have a meat mallet) so they are an even 1/2-inch thick. Peel off the paper, or remove from bag.
Heat oil in a 12-inch nonstick skillet over high heat. Meanwhile, dip the chicken pieces into the flour mixture to coat on both sides, shaking off any excess. Add the pieces to the skillet and cook until lightly browned, about 2 minutes.
While the chicken cooks, cut the lemon and squeeze the juice into a small bowl (picking out any seeds that fall in) and set aside.
Turn the chicken and saute until lightly browned and cooked through, another 2 minutes.
Remove the chicken to a platter.
Add the butter to the skillet and reduce the heat to low. When the butter is melted, add wine (or chicken broth).
Remove from the heat and stir in the lemon juice, cilantro and honey. Immediately drizzle the lemon mixture over the chicken.
Spinach and Mushroom Orzo
4 cups liquid (I prefer chicken broth, but you can use water too, or a mixture of the two)
1 1/3 cup orzo
4 mushrooms, diced
2 handfuls spinach, chopped
1/4 tsp. black pepper
Bring chicken broth/water to a boil. Add diced mushrooms, black pepper and orzo. Cook for 8 minutes. Add spinach and cook an additional 4 minutes. Drain excess liquid in colander and return to pot.
Off to prep my gym bag and food for tomorrow. Back to work, back to work.