Given that humans are visual creatures, the first thing you may notice is that there’s only one photo. I forgot to take any pictures until the very end. So much for montages of lemons and herbs. But at least I remember to take at least one photo (it was actually closer to 4 but the others are very similar to the one above).
And that has almost nothing to do with this recipe. This is part of my own desire to figure out what to do with boneless, skinless chicken breasts (a.k.a. the wonder bread of the protein world). I make chicken marsala with it and that’s about it. But I’m always willing to try something new.
Lemon and chicken are a classic combination and adding herbs can only make it better. And, for a chicken breast, this is a good application.
This will not cause a transcendental experience. It won’t remind you of your childhood or a long lost love. But it is a good way to turn a meal that could be reminiscent of cardboard into something that’s actually tasty. To claim that it was excellent would be a lie, it merely qualifies for the label good. But that’s not a bad thing. In fact, for a weeknight dinner, it’s exactly what I want.
It went well with garlic mashed potatoes and peas with prosciutto. The 2004 La Chablisienne Chablis 1er Cru Grande Cuvée (available at Costco of all places) complimented it nicely.
Adapted from The Cuisine of California
zest of 1 lemon, minced
juice of 1 lemon
1 tbsp olive oil
1 tbsp finely chopped fresh herbs (any combination of rosemary, thyme, parsley, and basil)
2 tbsp dry vermouth
1/4 tsp honey
pinch of salt
pinch of black pepper
2 boneless, skinless chicken breast halves
1 tbsp butter
1 tbsp olive oil
1/4 cup cream
salt and pepper
- Mix the marinade ingredients together in a small bowl. Pour over the chicken breast in a non-reactive container. Allow to marinate for 4 hours.
- Remove the chicken pieces from the marinade, reserving the marinade.
- Heat the butter and olive oil over medium-high heat in a large sauté pan. Cook the chicken in the pan, about 5-7 minutes per side (be careful as the marinade will allow the chicken to brown very quickly). Remove the chicken to a side dish.
- Add the reserved marinade to the pan and boil until it is reduced to 2 tbsp. Add the cream and simmer until the cream has thickened slightly.
- Return the chicken to the pan and coat with the sauce, making sure the chicken is warm.
- Serve the chicken immediately with the sauce on top.