This year’s Thanksgiving may be a vivid memory, but just in case, let me remind you,
1. What you said: Wow, this Thanksgiving was so special! What you meant: Please leave now. This ain’t an overnight.
2. What you said: Everyone have enough to eat? What you meant: Think your socks will still fit?
3. What you said: We should do this more often. What you meant: Let’s schedule it at your house, during the next ice storm in hell!
After Thanksgiving, did your talking scale tell you, one at a time please? I understand your agony and I’ve come to your rescue. You need something healthy, but satisfying. I have a very easy solution that will slash that hunger, cut those calories and won’t make you a kitchen slave. Matter of fact, it’s called Easy Lemon Chicken.
First, let’s get this straight. Easy doesn’t mean this recipe is bland or lacking in a certain amount of style, or complexity of flavor. What it does mean is you can put it together in a matter of minutes, yet it gets flipped in the oven and comes out making you look like an accomplished chef. It’ll also boost your ego and please your guests. Did I say ‘please? Your guests will rise from the table to applaud as you take a bow. Only your wife will look aghast and begin the interrogation, “Don’t lie to me! Where did you buy this?”
Of course you’ve learned by now to simply swallow the bitter bile of matrimonial outrage and permit your guests to embrace you with a kiss on both cheeks. For the good-looking females, depending on your courage and the size of their husbands, it is permissible to suggest a deep and lingering kiss on the lips.
Yes, this recipe is that good. And, no your wife is probably not that bad and will be content to damn you with faint praise. “It’s ok” and mildly suggest kissing guests on the lips will result in a massive head injury.
So, how do you make this wondrous dish?
Easy Lemon Chicken
4 Half chicken breasts, skinless and boneless
1 Lemon, juice and several wide peelings of the rind, finely chopped
1/3 Cup all purpose flour
½ Teaspoon salt
1 Tablespoon paprika
¼ Cup vegetable oil
1 Cup Chicken broth
2 Tablespoons brown sugar
1 Cup white wine
Preheat your oven to 375ºF (190ºC)
Putting it together:
Squeeze the lemon over the chicken breasts until al the juice is squeezed out.
Combine the flour, salt and paprika in a plastic bag, put the chicken in and toss until the chicken is coated.
Put the vegetable oil in a frying pan on medium heat and fry the chicken breasts until they are just golden brown on both sides.
Don't’ worry that they’re not cooked through. Keep reading!
Place the chicken breasts in a baking dish and sprinkle on the finely chopped lemon rind. Mix the sugar, broth and wine together and pour it over the chicken.
Slide the baking dish in the oven and cook, uncovered for 45 minutes.
Set your timer and don’t you dare overcook this dish!
I served the lemon chicken with chunked, unpeeled potatoes, tossed in vegetable oil, salt and pepper, microwaved to soften, then browned in the oven.
Also, Brussels sprouts, salted, peppered, coated in vegetable oil and browned in the oven.
Now you’ve got a decision to make. Remember, you only used one cup of wine for the recipe…so do you drink the rest yourself or offer some to your guests? I hate decisions like this. But, these folks look like beer drinkers and beer is cheap. Hummmm….