Tag Archives: white wine

Lemon Chicken

4 Feb

Lemon Chicken

Everyone has their own chicken lemon recipe.

I have many but I like this one today. Maybe tomorrow I will like one of the other recipes.

I’m just wild and crazy.

This is a big recipe for my big family and the leftovers are the best.

5 pounds of thin sliced boneless chicken breasts

1 1/2 cup flour

One teaspoon salt

1/2 teaspoon black pepper

One teaspoon garlic powder

Olive oil

8 cloves of minced garlic

The zest of three lemons

Juice of five lemons

1 1/2 cups of good white wine

2 sticks  of butter

48 ounces chicken broth

Salt and pepper to taste

5 tablespoons  of capers with their juice

Slices or wedges of one lemon

Mix the flour, salt, pepper and garlic powder

Heat a nonstick skillet with 5 tablespoons of olive oil

Lightly flour the chicken, shaking all the excess flour off the chicken.

Lightly brown on both sides

Place in a dish and set aside

Melt the butter in a large oven proof pan with a good lid.

Add  the  lemon zest

Cook for two minutes

Add the wine and let cook till it is halfway evaporated

Add the chicken stock and capers and bring to a boil

Add the lemon juice and lemon slices.

Take off the heat.

Add all the cooked chicken and make sure it is all submerged in the sauce.

Cover the pan and place in a 350 degree oven for one hour.

Boil the pasta and drain

Brown the minced garlic in 1/3 cup olive oil

Pour this over the pasta and place in a large deep platter

Place some of the chicken sauce on the pasta and toss

Add the chicken on top

This will disappear

Advertisements

Sweet Potato Soup

20 Jan

Sweet Potato Soup

This is a delicious creamy soup for a cold winter day.

3 extra large sweet potatoes

2 medium white potatoes

1 teaspoon salt

3 tablespoons olive oil

2 large chopped onions

3 chopped carrots

1 stalk chopped celery

3 cloves garlic

1 cup red or white wine

6 to 8 cups chicken stock

1 1/2 cup half and half or cream

1/4 cup brown sugar

Microwave the sweet potatoes and white potatoes  till a fork can pierce them. You can also boil them with the teaspoon of salt.

Set aside.

Cook the onions, carrots, celery, garlic in the oil till soft

Add the wine and cook till it is at least 1/2 evaporated

Add the inside if all the potatoes, brown sugar and the chicken stock. Do not use the skin.

Puree with a blender till it is nice and smooth

Add the cream and salt and pepper.

I served it with dots of sriracha sauce and a sausage sandwich.

This is another takeoff from Saveur Magazine.

Garlic Soup

25 Nov

Garlic Soup

This is such a poor mans dish.

My Mom used to  also make this with onions.

I still love the garlic.

2 tablespoons olive oil

8 to 10 cloves crushed garlic

About 8 slices of cubed old bread. You can use whatever kind you like but not a sweet bread.

1/2  teaspoon salt

!/4 teaspoon black pepper

One teaspoon paprika

1/2 cup  dry white wine

One box of chicken or beef  broth about 32 ounces

2 beaten eggs

Heat the garlic and oil till slightly brown

Add the bread, salt, pepper and paprika.

Toast the bread in the oil and spices.

Add the wine and cook for about three minutes

Add the broth and bring to a good simmer.

Add the eggs in a stream while you are whisking the broth.

Adjust your seasoning.

My friend used hot paprika and it was really good.

I ate this with a delicious turkey sandwich.

 

Chicken with lemon and capers

16 Oct

 

Chicken with lemon and capers

Chicken with lemon and capers

This is one of my favorites.

Three pounds of skinless, boneless, thin sliced chicken breasts.

Two eggs

1/2 teaspoon garlic salt

olive oil

One cup of seasoned bread crumbs

One cup of panko crumbs

Four tablespoons minced fresh parsley

3 cloves of smashed  garlic

The zest of two lemons

The juice of one lemon

3/4 cup white wine

One small can of chicken stock

3 to 4 tablespoons capers

3 tablespoon of the caper brine

4 tablespoons butter

One cup of pasta water

One pound of angel hair pasta

Parmesan cheese, red pepper flakes and extra lemon juice for toppings.

Cook the pasta in water, salted with one tablespoon of salt.

Scramble the eggs and mix with the garlic salt.

Mix the bread crumbs, panko and parsley

Heat a non stick skillet with about a 1/4 inch olive oil on medium high heat

Dip the chicken in the egg and garlic salt mixture

Then coat with the breadcrumb mixture

Drop in the hot oil and fry till golden brown

Cook in batches and don’t overcrowd the pan

Add extra oil if needed

Set the cooked chicken aside

Add the garlic to the pan for about one minute.

Add the lemon zest

Add the wine to deglaze the pan

Stir all the brown bits off the bottom of the pan

Let the wine cook off till about half the wine has evaporated

Add the chicken broth and bring to a boil

Add 1/2 cup of pasta water. Save the other 1/2 cup if the pasta looks dry.

Add the capers. lemon juice and butter and cook till everything is mixed

Add the cooked chicken and cover each piece with the broth

Then add the pasta and mix well

Sprinkle with red pepper flakes, cheese and extra lemon

Serve with steamed broccoli.