Lemon Chicken & Brussels Sprouts

Lemon Chicken & Brussel sprouts

I was looking for meal inspiration on my some of my favorite food blogs and saw a recipe post on Rufus’ Food and Spirits Guide food blog and this recipe looked easy and yummy. Right up my alley.

Check out this post for lemon chicken and brussels sprouts (yes, that is not a type-o). Both of these recipes are very easy and delicious. Even the sprouts, despite what my kids may tell you.

Click here for both recipes and go over there and see what’s cooking!

BTW, I did double the chicken recipe for our family.

Brussels sprouts on stove top

Chicken simmering in sauce

Bawdy, Flattened Chicken (aka Chicken Paillard)

IMG_8205 FinalDid you know that paillard in French means bawdy? I looked it up online and that’s what I found. Hmmm… Obviously, in culinary terms, it means flattened. How did meaning get from bawdy to flattened?

If anyone out there really knows French and determines that the research I did was faulty, please feel free to correct me.

I’ve made this dish three times and the third time was the best. Below is my modified recipe. The original recipe can be found in my Rachael Ray Classic 30-Minute Meals cookbook.

Chicken Paillard on Baby Greens / Classic 30-Minute Meals

Servings:  4 (depends on how many chicken breast you want to buy)

Cook & Prep Time: 35 minutes (15 minutes for prepping and 20 minutes for cooking).

You will need: 

  • a large skillet
  • large plate & foil
  • dish for flour
  • tongs
  • whisk
  • chef’s knife
  • measuring utensils (dry and liquid)

Chicken Ingredients:

8 chicken cutlets

Olive oil

4 tablespoons of butter, cut into pieces (let it set out and get to room temperature)

4 tablespoons of flour, then additional flour for coating chicken

Fresh tarragon, chopped

1 lemon, need both zest and juice

1/4 cup of white wine

2 cups of chicken stock

salt and pepper

1 bag of baby greens

Directions: 

Lay out the chicken breast cutlets on a cutting board, pat dry with a paper towel. Then dredge each piece in flour and season both sides with salt and pepper.

In the large skillet, heat the oil on medium to medium-high heat. Cook the chicken cutlets for 3 minutes per side.  Put the chicken in pan, sprinkle with some tarragon and lemon zest. Flip the chicken, squeeze a bit of lemon juice on the second side and also sprinkle with some tarragon. When done remove the chicken to a platter and cover with foil.

While the chicken is cooking, mix the 4 tablespoons of flour and the room-temperature butter until it looks like a paste. You will use this to thicken your sauce.

Once the chicken is done cooking, use the same pan and turn the heat down to low and give it a minute. Add the white wine to the pan to deglaze. Next add the flour-butter paste and whisk quickly – this is your rue. Turn the heat up to medium. While whisking, add the chicken stock and keeping stirring until the butter, flour and chicken stock are thoroughly incorporated. Your sauce is done when it can coat a spoon.

If you have left over tarragon, add it to your sauce. Also, squeeze some fresh lemon juice into the sauce as well. Season with salt and pepper to taste.

The Greens:  You are supposed to just use some lemon juice and olive oil. I did this the first time and it was too lemon-y. The last time I made it, I bought some Henri’s® Sweet & Tangy Blend Tas-tee Homestyle Dressing for the greens. I just used a light coating for baby greens. It was a nice complement to the chicken.

To Serve, cover the bottom of the plate with the warm sauce. Top with a small pile of the baby greens, 2 chicken cutlets and then drizzle more sauce over the tops of the cutlets.

Sides: I’ve made pasta as a side as you can see in the picture (use the brown sauce on the pasta). I’ve also made roasted asparagus – 375 degree oven for 25-30 minutes, asparagus, olive oil, salt, pepper, and parmesan cheese.

It’s been well-received every time I’ve made it. It’s a quick, but elegant meal if you need to impress someone and don’t have a lot of time!

Chicken Breasts with Rosemary & Fried Ravioli

This is a popular chicken recipe in my house. It is a bit labor-intensive and uses a lot of pans so I don’t make it very often.

The original recipe calls for turkey cutlets (click here for the original recipe), but I can never find them in my grocery store. So, I use small boneless chicken breasts or cutlets. They both work, you just cook have to cook the breasts a little longer than the cutlets.

If you have some time, I would give this one a try!

Chicken breast with Rosemary & Fried Ravioli / Rachael Ray / 30-Minute Meals

Servings:  5

Cook & Prep Time: 40-45 min (15 minutes for prepping and 20-30 minutes for cooking).

 You will need: 

  • A large skillet (iron skillet)
  • A large nonstick skillet
  • A baking dish (for dusting the ravioli)
  • two plates for reserving the ravioli & chicken
  • various spatulas and tongs
  • chef’s knife
  • A pasta pot
  • measuring utensils (dry and liquid)
  • zester
  • juicer (or bare hands)

Ingredients:

Ravioli

1 bag of frozen ravioli (the recipe calls for 12-14 oz bag, I used a bigger bag – I think it was 20 oz).

1 cup of cornmeal

1/4 cup of grated parmesan cheese

1/2 teaspoon of ground nutmeg

1/2 teaspoon of ground black pepper

a pinch of salt

olive oil

butter

Chicken Breasts

5 chicken breasts or cutlets

4 or 5 fresh sprigs of rosemary (finely chopped)

A fresh bay leaf for each chicken breast

2 tablespoons of olive oil

1 cup of dry white wine

1 tablespoon of butter

Salt & pepper

Directions: 


First things first, get pasta pot going. Make sure and salt the water before adding the ravioli.  

Get out the baking dish and add the following ingredients: cornmeal, parmesan, pepper, salt and nutmeg.  Mix it thoroughly. 

When the pasta is done cooking, put the well-drained (and somewhat cooled) ravioli into the baking dish with the cornmeal mixture. Make sure all ravioli are coated.

While the pasta is cooking, prepare the chicken breasts. On a cookie sheet, lay out the chicken breasts. Season both sides with salt and pepper. Cover each side with the chopped fresh rosemary and then press a bay leaf on the exposed side of each chicken breast.

The chicken breasts should only cook on each side for about 3-4 minutes for a cutlet or 5-6 minutes for a small chicken breast (don’t buy the freakishly large chicken breasts or they will never cook). You will want to time the cooking of the chicken so that it will be done when your last batch of ravioli is done. Heat the skillet to medium to medium-high heat to cook the chicken.

 

For the ravioli, heat a nonstick skillet over medium heat an add the olive oil and a pat of butter. Brown the ravioli on each side for 3-4 minutes. Since I used the bigger bag of ravioli, I did this step in 3 batches (so add more olive oil and butter as needed). During the middle of the second batch, I started the chicken.

 

When the chicken is finished cooking, transfer to a plate. To this same pan, add the lemon juice, zest, and the white wine. Whisk in a tablespoon of butter and let simmer for a few minutes. Now you have a zesty sauce!

Side Dish: I roasted some broccoli in the oven. Place broccoli florets in a baking dish, coat with olive oil, and season with salt, pepper and some grated parmesan cheese. 400 degree oven for about 20 minutes.

Serving Instructions:

Place a chicken breast (remove the bay leaf) and some ravioli on a plate. Drizzle the sauce over the chicken and ravioli. (Add some broccoli if you made some).

I hope you enjoy this recipe – it’s becoming a popular one in my house!

Artichokes & Chicken Together – Yummy!

This is a really good, quick and easy meal. I found it in Everyday Food which is a Martha Stewart magazine.  My dad got it for me for a gift (thanks, Dad!). When I receive it in the mail, the first thing I do is go through every page and I tear out all of the recipes that sound good to me and I put them in my binder so I don’t lose them.

I have fixed this meal a few times before and everyone likes it well enough.  However, Jack and Maddie do pick around the artichokes, which I find a little annoying (I mean, do they really have a distinctive taste? Would it actually kill them to eat one?). Whatever.

So, tonight, I did something kind of sneaky. I had left over baby spinach which was sitting in the fridge probably on the verge of going to go bad, so I added it to the dish.  How about that!? Something else to pick around. So, there!

I’m hoping that at some point they will tire of picking around their food and just give up and eat it.  I mean, really!

[Okay, I know this is coming from a girl who at the age of 5, remembers sitting at the table until bedtime because I wouldn’t eat my mom’s Salisbury steak (or something similar). I’m just not a gravy person.]

Give this one a try despite the youngest of my brood – I think you will like its ease and simplicity.

Chicken with Artichokes & Pasta / Martha Stewart / Everyday Food Magazine

Servings:  5-6

Cook & Prep Time: 40 minutes tops (10-15 minutes for prepping and 25 minutes for cooking).

 You will need: 

  • A large, deep skillet
  • extra platter
  • pasta pot
  • chef’s knife
  • tongs
  • 1 gallon zip-loc bag
  • foil

Ingredients:

Chicken & Sauce

10 chicken cutlets

1 1/2 cups of chicken stock

1 14-oz can of artichoke hearts, drained and sliced

2 tablespoons of capers (rinsed and dried)

1 5-oz container of baby spinach (I added this ingredient)

1/4 cup of flour

Salt and pepper

Olive oil

2 Tablespoons of butter

Pasta

Pasta pot with salty water

1 lb of thin spaghetti or angel hair pasta

Directions: 

Get out your skillet and your pasta pot. Fill the pasta pot with water (salt it up) and turn the heat on medium high.

Prepare the ingredients. Pour the 1 1/2 chicken stock into a container, drain and thinly slice the artichoke hearts, measure out the 2 tablespoons of capers. Get the gallon bag and add the flour, some salt and pepper. Now, put the chicken in the bag and make sure all of the pieces are coated evenly.  Pull them out and lay them on a cutting board ready to throw in the skillet.

Heat the olive oil in a deep skillet over medium high heat. Brown the chicken cutlets in batches – it usually takes 3 batches.  Brown the chicken for 3 minutes a side (I also add a little salt and pepper to each side), then move to another plate and cover with aluminum foil.

When you are on your last batch, get your pasta water boiling and throw the pasta in (8-9 minutes).

Once the last batch of chicken is done (remove the last batch from the skillet and place on the platter), add the chicken stock to the same skillet and let it boil for a few minutes to allow it to reduce. Turn the heat down to medium-high. Then add the capers, sliced artichokes, and the spinach (new ingredient, you can leave it out if you want) and add the chicken cutlets back in.  Let cook  until the spinach is wilted. Then, swirl in the 2 Tablespoons of butter for the finish.

When the pasta is done, add the well-drained pasta to the skillet. Mix throughly and let cook for a few minutes to let the pasta soak up the sauce and flavors.

Side Dish:  Salad with carrots, shredded cheese, diced red pepper, italian dressing with a few goat cheese crumbles.

I served everyone some pasta and two cutlets (and a salad).  There wasn’t much left on anyone’s plate and it was fun watching J & M picking around the green stuff.  Maddie finally gave up (yay! – mini-victory), but Jack was steadfast in his avoidance of the green!

I hope you enjoy this one.

Chicken with Orange & Tarragon | A Suburban Foodie Original

This recipe is a Suburban Foodie original – I actually made this one up! This is not how I usually roll, but here it is.  I first made this concoction for my girl friends when we vacationed in Florida (on our ‘Moms Gone Wild’ long weekend) this past January.

The chicken recipe is new.  Now, the potatoes are also a SF original, but have been around much longer (they are known as “mommy taters”). Everyone likes mommy taters – the crispier, the better.

What did the critics have to say about the cutlets?

Jack:  3.5 sporks out of 5

Maddie:  4 sporks out of 5 

Rachel:  3.5 sporks out of 5

Mike: 3.5 sporks out of 5

Okay, I’m kinda irritated. This recipe is getting lower ratings than any of the other recipes I’ve made from more well-known chefs.  Mike said I can’t get mad because then I won’t get accurate ratings from critics. But, I am, a little! This is the first Jenni-original. I’m allowed to have hurt feelings, right?

Anyway, my BFFs loved it (at least, they said they did).

I hope you try this very easy and tasty recipe. I would like to know how you like it!

Chicken with Orange & Tarragon / Mommy Taters / Suburban Foodie 2011

Servings:  5-7

Cook & Prep Time: 1 hour (15  minutes for prepping and 45 minutes for cooking).

You will need: 

  • A large skillet or an iron skillet
  • cookie sheet with edges
  • 9 x 13 dish for marinating the chicken
  • various spoons and spatulas
  • chef’s knife
  • juicer (or your brawny bare hands)
  • measuring utensils (dry and liquid)
  • zester

Ingredients:

Chicken

10 chicken cutlets

Fresh tarragon (how much? about 4 Tablespoons finely chopped)

Zest and juice of two oranges

salt & pepper to taste

Potatoes

a couple of lbs of potatoes (I really eyeball this – I bought a 3 lb bag of new pototoes and used all but 5 or 6 of them)

Olive oil

dried (about 1 Tablespoon) or fresh tarragon (about 2 Tablespoons), chopped

parm or romano cheese

Salt & pepper

Directions: 

Do the potatoes first

Turn the oven on to 450 degrees. And, spray the cookie sheet with non-stick cooking spray.

Slice the potatoes (I slice them fairly thinly) and lay them in overlapping rows on your cookie sheet. Once you have done that, salt and pepper your potatoes to taste (I know you can’t really taste your potatoes at this point. I just use my grinders and move them each up and down and across in an orderly fashion). Now sprinkle the dried (or fresh) tarragon over your potatoes (kind of like the salt & pepper).  I’m using fresh tonight because I don’t want to have any left over (I’m using fresh for both the chicken and potatoes) – I don’t have any other recipes this week that call for tarragon. Now, sprinkle with a bit of the romano or parm cheese (I’m using romano because I have some left over from the Carbonara I made last night). Lastly, drizzle the the potatoes with olive oil.

They are ready for the oven – I cook them between 40 minutes +/-.

Chicken Time.

Lay the chicken cutlets in your 9 x 13 dish – they will over lap.  Zest the oranges first before squeezing them.  I zest them over a piece of wax paper.  Then, juice the oranges over the chicken cutlets that are patiently waiting in the 9 x 13 dish. Salt and pepper them and let them marinate (flip them over if needed to make sure all cutlets get covered in some juice.). 

Make sure you have your chopped tarragon ready to go.

The cutlets take maybe 3 minutes a side.  With ten cutlets, I will have to cook them in 3 batches, so 6 minutes a batch means you need to start cooking your cutlets when you have 18 minutes left on the potatoes.

Heat some olive oil in a deep skillet over medium to medium-high heat.  Sprinkle the cutlets (while in the 9 x 13 dish) with some of the chopped tarragon and some of the orange zest. Then put the cutlets in the skillet tarragon side down.  Now, sprinkle some tarragon and orange zest and salt & pepper on the exposed side of the cutlets while in the skillet (I will admit that sprinkling zest can be tricky). After 3 minutes, flip the cutlet. After another 3 minutes, move the finished cutlets to a plate and cover with foil.  Work on your next batch until all of the cutlets are done. You will notice that the subsequent chicken batches will be a little more brown – the sugar in the orange juice is carmelizing with each batch.  I usually start the heat out at medium-high and then turn it down to medium after the first or second batch (I actually cooked 4 batches – my packages had a few extra cutlets).

Your last batch should be done when the potatoes are done.

Second Side Dish

Steamed broccoli (I bought a bag of the pre-cut broccoli florets) – they only need steamed about 5-7 minutes (start the broccoli when there is about 10 minutes left on the potatoes).  When done add a little olive oil and salt and pepper.

 

I serve everyone two cutlets (now if you use chicken breasts, they will take longer to cook and everyone may get one breast), some potatoes and some broccoli (even though two of them may leave the broccoli on the plate – can you guess which two?). I’m hoping that  if they see it enough, they will eventually eat it. 🙂

I hope you give these SF concoctions a try and that your family enjoys them!