Monday, April 18, 2011
Barefoot Contessa Lemon Chicken
I keep reminding myself: TV is not real life. My cookie sheets have burnt on cooking spray. I buy bags of frozen chicken breasts. I don't have fresh herbs growing easily in my sun-drenched, always clean kitchen.
Because of that, I will be forever loyal to TV chefs that admit to some supposed low-brow culinary tactics: casseroles with cream-of soups (Paula Deen), pre-minced frozen onions & bottled garlic (Sandra Lee) but look to the masters for inspiration.
This originally came from Ina Garten as a roasted chicken dish with the pan juices as a sauce, but my life right now is a little more busy that than. I know that Ina recommends boneless, skin-on chicken breasts for all her chicken dishes and says in one easy breath "You can get your butcher to do it for you..."
Unfortuantely, my life right now involves literal sprints through the grocery store with 2 kids hanging on, so I don't have time to hang out by the meat counter, waiting patiently while my 3 year old grabs things from the cart and throws them at his baby brother in his car seat. So I buy frozen bags of chicken breasts and run for the grocery store exit as fast as the cart will go.
So I adapted it into a boneless skinless breast marinade, and it created a a very moist chicken that had surprisingly great flavor for the easy ingredients it involved. I will make this again!
Yes, that frozen hunk is chicken!
Lemon Chicken Breast
recipe adapted from Barefoot Contessa, How Easy is That?
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine, chicken broth or water
1 lemon, zested, then juiced
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1 teaspoon salt
4 boneless skinless chicken breasts
Warm the olive oil in a microwave for 30 seconds, add the garlic and let it warm for a few minutes. Add the white wine or broth, lemon zest, lemon juice, oregano, thyme, and salt and pour into a 9 x 13-inch baking dish. Top with chicken breasts, turning to coat. You may marinade this up to 8 hours.
Bake for 30 to 40 minutes at 400 degrees, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
Simple Cooking | Easy Cooking