boneless, skinless chicken breasts
salt and pepper
1 tablespoon butter
Remember the Pan Roasted Chicken from a couple of weeks ago? Use the same technique to cook the chicken for Lemon Chicken. When cooked, remove the chicken from the pan to rest and make the sauce. Pour about a cup of chicken stock into the pan and cook until reduced by half, 3-4 minutes. Add the zest of one lemon, the juice of the lemon, and a tablespoon of butter. When the butter melts, taste for salt and pepper and add some if necessary. Spoon over the chicken (and the potatoes, too!).
Rosemary Potatoes (adapted from Ina Garten)
In a dutch oven or big pot with a lid, heat a tablespoon of olive oil. Add whole fingerling or new potatoes, salt and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Toss with fresh rosemary, and serve hot.
We also had a spinach salad dressed with just balsamic vinegar and salt and pepper. I went a little crazy with the little tomatoes, but we all love them, except for Beta. She proudly stated that while she likes tomatoes, she doesn’t like grapes, and those little tomatoes look like grapes, and she wouldn’t try them…that’s 5 year old logic for ya.