Lemon Chicken

Sometimes after a really long day at work, I just want to go out to dinner and order something fantastic, have 2-3 glasses of wine and call it a night. But then I remember that I spent a good amount of money on my morning Starbucks, my little muffin and those amazing soup dumplings and in the spirit of “saving” I drag myself home and head straight for the kitchen.

Moderation is key, is a phrase that really can be applied to anything in life. Going out for dinner/lunch or ordering take out can definitely take a toll on  your bank account, sometimes even more so than you daily online shopping routine. You’d be surprised how much those little coffees and small sandwiches add up to at the end of the month. So it’s been my goal to bring lunch at work 4 days a week. There are days when I definitely don’t make it (aka when I go to work out and can barely make it up the stairs) but for the most part this little goal has been a success.

I find that the secret to making this happen is easy and simple meals that will taste just as good the next day when they’re wrapped up in semi-ugly containers. This lemon chicken recipe has proven to be quite a savior and literally takes 10 minutes to make. Try it out!

Adapted from Barefoot Contessa, how easy is that?- literally.

What you need:

» 1/4 cup good olive oil
 » 3 tablespoons minced garlic (9 cloves)
 » 1/3 cup dry white wine
 » 1 tablespoon grated lemon zest (2 lemons)
 » 2 tablespoons freshly squeezed lemon juice
 » 1 teaspoon thyme (it asks for fresh and minced but I rarely have that, so I substitute it. The dish tastes delicious either way)
 » Kosher salt and freshly ground black pepper
 » 4 boneless chicken breasts, (this recipe works with skin or without, whatever you prefer)
 » 1 lemon

What to do:

Preheat the oven to 400 F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for one minute — but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice,  thyme and 1 teaspoon salt, and pour into a baking dish.

Pat the chicken breasts dry( if with skin, place them skin side up over the sauce.) Brush the chicken breasts with olive oil and sprinkle them with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

I had this with a salad for dinner, and then with wasabi mashed potatoes the next day for lunch. It was delicious for both meals.

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