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Monday, January 23, 2012

Dilly of a Lemon Chicken

Remember way back when... back when sitting down at the table each night was a common practice among families? I can almost smell my grandma's Lemon Chicken baking away in the oven. Those memories came flooding back when Eating Well posted a picture and recipe a while back that had me drooling over my key board.

Here is my own version of theirs, with a slight West Texan kick to it. This makes about 4-5 servings.

6 Chicken Thighs, boneless, skinless
Sea Salt
Black Pepper
3 tsp Olive Oil, spereated
3 Garlic CLoves, minced
1 cup Chicken Broth
2 tsp Flour
3 tsp Dill, dried and divided
Dash Red Pepper Flakes
1 tbsp Lemon Juice

Bed (Optional)
1 cup Spinach, fresh
12 Grape Tomatoes, sliced
Parmesan, grated fresh

1) Season both sides of chicken with salt and pepper to taste. Heat 1 1/2 tsp oil in large heavy skillet (cast iron is good) over medium-high heat (if using electric, turn it down to just medium). Once the oil is hot, add the chicken and sear it a golden brown, about 3 minutes on each side. Remove chicken to a warmed plate and cover with tin foil to keep hot.

2) Reduce the heat to medium (med-low for electric). Add the remaining 1 1/2 tsp oil to pan. Add the garlic and cook, stirring, for 1 minutes. In medium bowl, whisk together the broth, flour, dill, red pepper and lemon juice then add it to the pan. Continue whisking about 3 minutes.

3) Return the chicken to the pan as well as any juices on the plate. Reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.

4) OPTIONAL: PLace about a 1/4 cup of the spinach on each plate in a s mall bed, slightly larger than the chicken pieces. Top with the equivilent of 3 grape tomatoes and grate some fresh parmesan cheese on top.

5) Transfer chicken to top of the spinach (or right to the plate). Taste sauce and season with salt and peppers to taste. Spoon over the chicken and garnish with a sprinkling of the reserved dill.

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