Yesterday I was itching to go errand shopping somewhere and peruse the stores but I gave some heavy thought about my "need" to go shopping. Target, Trader Joe's, or Cost Plus World Market are all places where I can do mindless shopping and leave with a bunch of stuff that I don't really need. Those dollar bins at Target can get addicting, but I decided to head home and get organized instead. (I try and only grocery shop on the weekends). If I'm out and about at the stores, there is no way to avoid spending some money. I'm trying to save all my extra "fun" money for our big trip to Italy, so I went home to "clean and organize." I organized my recipes, caught up on my recorded food shows, wrote up next week's menu, and figured out the grocery list, too.
I even had time to look over some of my new cookbooks that I have been meaning to use and bookmarked some recipes that I want to try to make. I love the new Barefoot Contessa cookbook because you can easily pick a recipe and make something for dinner in a flash. I especially loved this recipe because I had all the ingredients on hand and I'm always looking for ways to use up my lemons since I had picked a bunch off our meyer lemon tree. This dish reminded me of Ina's chicken piccata without the breaded topping and I calculated out the nutritional side to be a figure friendly meal, too. The citrus and buttery sauce over the simple pan-seared and roasted chicken had a great balance of flavors. I paired it with mashed potatoes and sauteed garlic zucchini and could hear Ina saying "how easy is that?" This tasted like a gourmet meal with a couple of ingredients. Simply delicious.
Adapted from Barefoot Contessa - How Easy is That?
4 boneless chicken breasts (6 ounces)
kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup dry white cooking wine
1/3 cup freshly squeezed lemon juice (about 3 lemons)
2 tablespoons lemon zest
1/4 cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons unsalted butter, diced, at room temperature
1 tablespoon Italian parsely, chopped
Preheat the oven to 400 degrees.
Wash the chicken breasts and pat dry with paper towels. Sprinkle with salt and pepper on both sides.
In a large cast-iron skillet over medium high heat, warm the olive oil for 2 minutes. Place the chicken breasts in the skillet and cook for 4 to 5 minutes without moving until golden brown.
Using tongs, turn the chicken breasts to the other side and place the skillet in the oven. Roast for 12 to 15 minutes until the chicken is cooked through.
In a medium saute pan, combine the white wine, lemon juice and shallots and cook over medium-high heat for about 5 minutes until reduced. If it reduces too much, add an extra splash of white wine or water. Add the heavy cream, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a full boil.
Remove from the heat, add the diced butter and stir together lightly until combined. Don't reheat the sauce or it will break. Finish with a little bit more salt and spoon the sauce over the chicken.
Garnish with chopped Italian parsley and serve.
Yield: 4 servings
Nutritional Data: Calories: 443; Carbs: 3g; Sugar: 1g; Fiber: 0g, Fat: 31g
Review: This dinner was easy to put together for the weekday and Ina recommends to use the chicken breasts with the skin on, but I typically buy it without the skin to save on those extra calories. If you buy it with the skin, you will get the nice crispy flavoring from the chicken. Make sure to reduce the wine before adding the cream because it gives a slight boost of flavor to the lemon cream sauce.