Thursday, May 5, 2011

Lemon Thyme Chicken

Have you ever noticed that Publix includes recipes in some of their weekly fliers? Every so often one will catch my eye.  Lemon Thyme Chicken was one such recipe.

As I decided to stay home on Easter instead of joining my best friend's in-laws for fondue, I decided this recipe would be the perfect meal.  It looked easy and I was intrigued by the side item: Sauteed Squash Ribbons.

In true Leigh Kramer fashion, the recipe was slightly adapted along the way.  Instead of buying Pinot Grigio to cook with, I bought Pinot Noir.  The summer squash looked puny so I decided to only use zucchini.  Other than that, my dinner was a big hit.  I've raved about it to anyone and everyone this past week.

Lemon Thyme Chicken
3/4 lb. boneless, skinless chicken breasts
1/2 t. kosher salt
1/4 t. pepper
1 T canola oil
2 T lemon juice
3/4 c. white wine
14 oz. can Chicken Broth
8-10 whole sprigs fresh thyme
4-6 whole sprigs fresh oregano
1 T cornstarch
2 T water

1. Season chicken with salt and pepper. Add oil to large saute pan, on medium-high heat. Cook the chicken for 2-3 minutes on each side or until lightly browned.
2. Stir in lemon juice, wine, broth, thyme, and oregano.  Cover and cook for 8-10 minutes. It says to turn the chicken occasionally but I skipped that step.  It seemed superfluous. Remove the chicken from the pan.  Discard thyme and oregano.
3. Combine cornstarch and water until smooth.  Pour into pan and bring to a boil. Cook and stir 2-3 minutes or until thickened.  Slice the chicken, top with the sauce, which is really more like a glaze. Serve and enjoy!

Sauteed Squash Ribbons
1-2 medium zucchini
2-3 medium yellow squash
1 T unsalted butter
1/2 t. minced garlic (I used powdered garlic instead)
1/2 t. kosher salt
1/8 t. pepper

1. Using a vegetable peeler, cut zucchini and squash thinly (aka ribbons) down the length of the squash, until reaching the seeds. Rotate squash and continue cutting ribbons until only seeds remain.
2. Using large saute pan, add butter and then garlic.  Cook and stir 2-3 minutes or until softened.
3. Add squash ribbons, salt, and pepper. Cook and stir 3-4 minutes or just until tender. Serve and enjoy!

This chicken was fully cooked. It looks pinkish because of the Pinot Noir. 
You can also see how thin the sauce is.

I can tell this will be a go-to summer meal.  The chicken was great but the zucchini ribbons were the true star of the meal.

How do you feel about squash?

1 comment:

  1. trying to learn more about cooking these types of veggies. Can't wait to try this recipe! Thanks for sharing!


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