Tuesday, October 02, 2012

Hello from Paula! + Bonus Recipe!

Hello Mom Squad blog readers….it’s been a long time since I have posted anything on the Blog. I have been busy with moving to the South and getting all settled in and learning after I moved here that I am going to be a grandma in December. So many changes, but change is good, and I am having a great time with this new adventure. The South is different, different good and well just plain different. The pace here is slower, more laid back. The common saying is “they do things different in the South”. The sun shines more than it doesn’t, it seems to rain mostly at night, and the people are always smiling. I love living in North Carolina.


I had to share this great recipe with you, it’s easy and really tasty.

Lemon Chicken

Makes 8 servings

Hands on Time: 30 min.

Total Time: 30 min.



4 skinned and boned chicken breasts (about 1 ½ lb.)

1 tsp salt

½ tsp pepper

1/3 cup all-purpose flour

4 Tbsp butter, divided

2 Tbsp olive oil, divided

¼ cup chicken broth

¼ cup lemon juice

8 lemon slices

¼ cup chopped fresh flat-leave parsley

Garnish: lemon slices



1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap (I used a heavy duty freezer zip lock bag); flatten to ¼ inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 1 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Cook half of the chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp butter and remaining olive oil and chicken.

3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices. (I added extra chicken broth, lemon juice and flour to create more sauce)

4. Remove skillet from heat; add parsley and remaining 2 Tbsp butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish if desired.



Enjoy this recipe and please let me know if you tried it and what you thought.



God is good all the time!



No comments :