The chicken dish that I referred to in my menu post this week was wonderful -- a six-thumbs-up recipe! It was very simple to make, although I had three last minute dishes going on -- never a good idea. In addition, our house was in chaos for some unknown reason (that tends to happen at dinner time!) which added to the general craziness I was feeling as I put the finishing touches on dinner. Next time I'll try to get something done ahead of time and deal with just the chicken right before I serve the meal.
The flavors of the chicken work very well together -- lemon, parsley, mushrooms, and there was no dominant flavor. A few of the kids don't care for artichokes or mushrooms, so they ate their portion without. It was easy to serve them by just leaving their mushrooms and artichokes on the serving platter. I am also posting the recipe for the Parmesan Garlic Orzo because it went very well with the chicken and was equally as popular with my family. We have since renamed this dish Fripp Chicken, because the recipe came from Fripp and talking about the island brought back good memories.
Fripp Chicken (aka Lemon Chicken with Artichokes and Mushrooms)
serves 6 to 8
4 large boneless, skinless chicken breasts (about 2 to 2.5 lbs. chicken)
fresh cracked pepper and salt
1/2 cup butter, divided
14 oz. can artichoke hearts, drained, rinsed and quartered
3 T. lemon juice
1 T. minced fresh parsley
1/4 c. dry white wine
2 T. chicken broth
8 oz. fresh mushrooms, cleaned and sliced
Heat oven to 275 degrees F.
Slice chicken breasts in half horizontally, creating a total of eight equal-sized thin flat chicken breast pieces. Sprinkle with salt and pepper.
Heat 4 T. butter in a skillet over medium-high heat (I used my large electric skillet to cook them all at the same time). Cook chicken breasts for about 4 minutes on each side, until lightly browned. Remove chicken to a platter and place in warm oven.
Add 2 to 4 more tablespoons of butter (as much as is needed) over medium-high heat and add mushrooms and artichokes. Saute lightly for 3 minutes. Add lemon juice, wine, chicken broth and parsley. Heat to a simmer and add chicken breasts back to sauce. Heat until cooked through and hot -- just a few minutes should be enough.
Parmesan Garlic Orzo
2 c. uncooked orzo pasta
3 t. minced garlic
1/2 c. butter, cubed
1/2 c. grated Parmesan cheese
1/4 c. milk
2 T. minced fresh parsley
1/2 t. salt
1/4 t. pepper
Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese milk, parsley salt and pepper. Cook and stir until heated through.
Source Orzo recipe: allrecipes.com
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