Lemon chicken breasts

I went to the bookstore this weekend with the sole intention of just browsing.  Who was I kidding? I left with two spanking new cookbooks – The Barefoot Contessa’s How easy is that? and Martha Stewart’s Cooking School.

I could hardly wait to delve in. So tonight I decided to try the Barefoot Contessa’s Lemon Chicken Breasts for dinner since I had all the ingredients to hand.  Can I say how much I LOVE Ina Garten?   Her recipes are so simple with easy to follow directions and gorgeous pictures.

Here’s Ina’s recipe:-

1/4 cup good olive oil

3 tbs minced garlic

1/3 cup dry white wine

1 tbs grated lemon zest

2 tbs freshly squeezed lemon juice

1 1/2 tsps dried oregano

1 tsp minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breast, skin on

1 lemon

 

Preheat the oven to 400 degrees.

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 brown.  Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp salt and pour into a 9 x 12 inch baking  dish.

Pat the chicken breasts dry and place them skin side up over the sauce.  Brush the chicken breast with olive oil and sprinkle them liberally with salt and pepper.  Cut the lemon in 8 wedges and tuck 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, place under the broiler for 2 minutes.  Cover the pan tightly with aluminum foil and allow to rest minutes.  Sprinkle with salt and serve hot with the pan juices.

**************

Now I must confess I didn’t follow the recipe exactly.  Firstly, I used skinless chicken breasts to reduce the calories and fat content.  Also, I pre-seasoned my chicken with lemon juice, salt, pepper and green seasoning.  The Caribbean girl in me could not put unseasoned chicken straight into the baking dish like that. Also,  I was distracted by a phone call from my girlfriend so I forgot to add the lemon juice to the sauce.  Oops! I don’t think it made much of a difference since the chicken breasts had been marinating in lemon juice.

I think it turned out pretty great but a little too salty.  I don’t really think it is necessary to add the final sprinkle of salt if the sauce has salt and the chicken is seasoned with salt.  I would definitely advise that you go easy on the salt if you are trying this recipe out especially if like me, you have a tendency towards high blood pressure.

 

Into the oven we go!

 

The finished product.

 

I made a quick salad to go with this using arugula, baby spinach and tomatoes topped with tomato and basil feta cheese, garlic croutons and balsamic vinaigrette.

 

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