Daily Archives: August 19, 2010

One thing about peach week is that I’m about over recipe testing anything sweet. So tonight’s menu features some tangy chicken.  Like Garlic, Garlic Chicken, this one could be called Lemon, Lemon Chicken, for it’s an intense lemon chicken.

There is an interesting thing going on here in Colorado, I don’t know if anyone else is experiencing it, but our vegetable crops are very late this year. I spent some time at a couple of farm stands this past week. All were surprisingly sparse in produce. I talked with the owners and it seems this year everything is late to harvest. I thought it was just me. Most summers, by now, I’m up to my armpits in tomatoes.  This year, while my plants are full, the tomatoes are still green and not yet full-sized. No one really had a good explanation. The summer as been fairly typical, maybe a few more afternoon showers, but normal temps.

Even the patty pan squash I use in tonight’s menu was scarce and selection limited.  Just a bit of a mystery here in the shadow of the Rocky Mountains.

On the board tonight:

1. Zesty Lemon Chicken
2. Patty Pan Squash
3. Fresh Bread
4. Mixed Berries and Whipped Cream

Zesty Lemon Chicken

(adapted from Crème de Colorado – serves 6)

• 6 chicken breast, boned and skinned
• 10 whole lemons, (enough to make 2 cups juice)
• 1 cup flour
• 1 1/2 tsp salt
• 2 tsp paprika
• 1 tsp black pepper
• 1/2 cup oil
• 2 tbsp lemon peel, (grated)
• 1/3 cup brown sugar
• 1/4 cup chicken broth
• 1 whole lemons, sliced thin

In large zip-lock bag, combine chicken breasts and lemon juice. Squeeze out air and seal. Refrigerate overnight. Remove chicken and reserve 2 tablespoons of marinade. Pat chicken dry. Put flour, salt, paprika and pepper in a plastic bag. Shake until well mixed. Put chicken breasts in bag one at a time and shake to cover. In large skillet heat oil and fry breasts a few at a time until well browned. (about ten minutes) Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved lemon marinade and pour around chicken. Pace a sliced lemon on top of each breast and sprinkle with minced parsley. Bake at 350 for 20-30 minutes until tender.

Patty Pan Squash Sauté

• 1 tbsp olive oil
• 2 tbsp butter
• 4 patty pan squash, quartered
• 4 green onions, chopped
• 1 carrot, chopped
• 1 red or yellow bell pepper, seeded & cut into strips
• salt & pepper

skillet

Heat oil and butter in skillet until butter melts, add vegetables and sauté until squash is tender. Salt & pepper to taste.

Fresh Bread: I liked Kirk’s idea earlier about mixing 1 part grated parmesan with 3 parts butter as a spread for the bread.

Mixed Berries: toss cleaned berries with a tablespoon of sugar and let sit for at least 30 minutes before serving with whipped cream.

Shopping List:

• 6 chicken breast, boned and skinned
• 12 whole lemons
• 1 cup flour
• 1/2 cup oil
• 2 Tbsp lemon peel, (grated)
• 1/3 cup brown sugar
• 2 oz chicken broth
• 1 lb berries (I’d go for what you can find fresh)
• 1 pint whipped cream
• Loaf of a nice bread
• 1 stick butter
• 4 patty pan squash
• 4 green onions
• 1 carrot
• 1 red or yellow bell pepper

Also: olive oil, salt, pepper, sugar, parmesan, paprika, brown sugar