96: Lemon Butter Chicken

A while back when searching for new recipes, I ran across this one.  I've been wanting to try it for a while and decided that tonight was the night.

Ingredients:

2 (or 4) skinless boneless chicken breasts   
smoked paprika
S&P
3 tbsp butter
3 garlic cloves, minced
1 cup chicken broth (low sodium)
1/2 cup cream
~1/4 cup parmesan cheese
freshly squeezed juice from a medium lemon
~1 tsp thyme
bag of baby spinach

The How To:  
Preheat oven to 400
Season chicken with S&P and paprika
Melt 2 tbsp butter in a dutch oven over medium heat (this is the one i use) 
Sear both sides about 2 minutes per side, then set aside
Add one more tbsp butter into the pot, along with garlic and let it cook for about 2 minutes
Stir in broth, cream, parmesan, lemon juice and thyme
Bring that to a boil, and stir in spinach
Let it simmer until the spinach has wilted, about 4 minutes
Add your chicken back into the sauce and pop it in the oven for about 20 minutes

I served this along with some garlic bread, brussel sprouts and sliced tomatoes.  Let me start by saying that Will and I both would have definitely swam in this sauce.  We were almost fighting over who could dunk their bread first.  Next time I make this (there will definitely be a next time) I think I will spice it up with a pinch of cayenne pepper and also add some pasta.  I can't even wait to eat my leftovers for lunch tomorrow.  This dish was Will approved! 

Today is definitely Fat Tuesday... 

87: Beurre Blanc Baked Chicken

My parents stopped by on their way home from the mountains and decided to stay for dinner.  I thought it would be a good opportunity to make them try some new food, so I made my version of this recipe. 

Ingredients:
4 boneless skinless chicken breasts
S&P
1/2 cup sherry wine vinegar
1/4 cup apple cider vinegar
1/4 cup olive oil 
1/4 cup chicken broth
1/2 carton diced mushrooms (~4 oz)
2 tbsp whipping cream
3 tbsp butter, cut into 6 pieces
white pepper (to taste) 

The How To:
Preheat oven to 405
Season chicken with S&P and spray with Olive Oil
Bake for about 45 minutes

Meanwhile, in a large saucepan combine the mushrooms, vinegars (sherry and apple cider), olive oil and chicken broth
Bring this mixture to a boil and reduce for about 5 minutes
Add the cream and boil for another couple of minutes (until thickened)
Remove from heat 
Whisk in the butter, one piece at a time, waiting for the butter to melt before adding the next
Season with white pepper
Serve over the chicken

I served this with a roasted veggie quinoa mix and broiled asparagus.  My dad is a picky eater so I am always curious to hear what he thinks of my cooking.  He seemed to really like it.  It's always a good thing when picky eaters like your food.  My mom and Will both really liked it too.  Needless to say this was Will approved! 
I took the little bit that was leftover for lunch and it was even better the next day.  The sauce had time to really marinate into the chicken and quinoa.  Delicious. 

76: White BBQ Sauce

We had a July 4th party this year.  Will smoked a Boston butt on the BGE, and I made some white bbq sauce.  

What?
Have you ever had white bbq sauce?  Sometimes this is called Alabama BBQ sauce.  If you haven't had it - you're missing out.  Luckily I'm going to tell you how I made mine! 

Ingredients

1 cup mayo

2 tbsp ground black pepper

2 tbsp sea salt

4 tbsp distilled white vinegar

1 tbsp horseradish 

2 tbsp sugar

1 tsp white pepper

1 tsp cayenne pepper

1 tbsp apple cider vinegar

Sadly, no pictures were taken before all this food was eaten.  But I still wanted to document the sauce recipe for next time.