on Mar 24th, 2008Lemon chicken two ways
I can’t help but love a recipe that’s quick and versatile, although in this case the versatility was accidental.
The original was in Self magazine and it’s a delicious, simple version of chicken breasts simmered in an herby, lemony sauce. I had leftover sauce which I used the next day on pasta and, hey presto, I had a new dish altogether. I’ve come to prefer it that way and when two chicken breasts have to feed four people, this is one way to achieve it.
I do believe we Americans need to rethink what constitutes a “portion” in home cooking. With chicken breasts, for example, it’s usually one per person regardless of whether the breast weighs six ounces or 12. That’s just silly, especially when we know 12 ounces is too much and when we’ve been told ad infinitum that a portion of protein should be around the same size as a deck of cards. I’m as guilty as the next person of mindlessly serving too-large portions because “one” is a portion, but I’m trying to change.
So here are the recipes, with my pasta version first, and half a pound of pasta will easily serve four with chicken in the dish. I like to use a non-stick grill pan, no oil, to make the chicken and sauce but, of course, a skillet or saute pan will be fine.
Lemon Chicken Two Ways
Adapted from Self
olive oil, as or if needed
2 large chicken breasts, about 1 1/2 pounds total
1/3 cup lemon juice
2 teaspoons dried basil
1 teaspoon dried oregano
2 teaspoons diced or minced garlic
salt and pepper
parsley for garnish, optional
8 ounces dried pasta
In a glass measuring cup, combine the lemon juice, basil, oregano and garlic. Set aside.
Heat a small amount of olive oil in a medium to large pan (you know your equipment and how little oil you can get away with) over medium heat. When shimmering, add chicken breasts and season lightly with salt and pepper. Let cook 8 minutes.
Meanwhile, bring a large pot of water to boil and prepare the pasta according to the package directions.
After the chicken has cooked 8 minutes, turn, season the other side and cook an additonal 5 minutes. Add lemon juice mixture, reduce heat to low, cover and simmer another 6 minutes or until cooked through. Remove chicken, cut into strips and reserve.
When the pasta is done, reserve 1/4 cup of the pasta water before draining. Return the drained pasta to the pot, add the pasta water and toss well. Add the lemon mixture and toss again. Transfer to a serving plate, pouring over any sauce left in the pan.
Top with sliced chicken and garnish, if desired, with chopped parsley.
Serves 4
The original:
Use four chicken breasts and prepare them as above, through “cooked through.” The amount of sauce to make is the same either way.
Self recommends serving the simmered breasts with quartered new potatoes that have been tossed with olive oil and rosemary and roasted, covered with foil, in a 450 degree oven for 20 minutes. Stir the potatoes and roast uncovered for another 20 minutes.
Copyright (C) 2008 From Scratch All Rights Reserved 
Print This Post
Yum!!! Looks be-you-tee-ful.
I love a recipe that is comprised of such lovely ingredients, not to mention those that everybody probably has on hand at any given time.
Now - I’m not up to par today, so could somebody make this for me? I’m buyin’ if you’re flyin’.
That looks really good. I like that it is made with ingredients I have on hand, too. I love rosemary with roasted potatoes. But I think I’m going to try it your way with the pasta first.
jolynna’s last blog post..Trouble in Paradise
chickenbutt - I hope you’re feeling better. I’m still not able to leave the hangar either, or I’d take you up on it.
Chicken soup…then lemon chicken!
jolynna - I hope you like it. The “on hand” factor is important to me too. I’m not across the street from a supermarket anymore, but even if I were, who likes running out for a couple ingredients when the mood to cook strikes?
Mmmmm … this 2 way one goes on the list for sure. I love all the ingredients and these recipes sound yummy.
Aside: The good news is that I have now gone through all the eye exams. Next week I will be equipped with 2 pairs of eyeglasses. One pair is especially for use when on the computer so soon I’ll be at full blogging speed again.
brightfeather’s last blog post..Simplifying Life and Love: From a man’s heart
That is great news about your glasses! The blogosphere will be richer when you’re back up to speed.
(And yes, this is really yummy. I’m a fool for lemon, pasta and chicken so when they’re together I’m smiling.)
hi ella,
as i mentioned to you on my own blog - i tried this recipe the other night. it was actually pretty simple to do, and i loved the result. i think i might have overdone the garlic this first time, but i’m sure that’ll get cleaned up when i make this again. thanks again - and thanks for the comments on my site…
-jayare
jayare20k’s last blog post..muxtape goodness.
Hi jayare…thanks for letting me know and I’m so glad you liked it well enough to make again.
Yes, garlic is one of those individual taste ingredients and sometimes we get garlic that’s a little bitter or (from the jars) turning rancid. It’s so darn good for us, though.
Thanks again!