We eat a lot of chicken in our house. I think we probably have it twice a week in one way or another.
Sometimes we will have a roast chicken, but most of the time we have either breasts or thighs, usually boneless, skinless.
I pick them up a Costco and break them down into smaller packages, and then pop them into the freezer, ready to be used at one time or another.
I wish that I could always afford to buy free-range organic chicken, but it isn't always possible. Once in a while I will treat us to some, but mostly we just can't afford it.
Chicken is a very versatile meat. I do prefer the thighs over the breasts as far as flavour goes, but breasts are healthier, so we eat them most of the time.
Chicken is one of those proteins that adapts itself very well to a variety of flavours. That's why there are about a bazillion delicious ways to cook it.
The recipe I am sharing today is one I adapted from Bunny's Warm Oven. I saw it on Pinterest and it looked really delicious but then again, all of her recipes look delicious!
You can get hungry just scrolling through her feed and looking at the pictures.
Her recipe was for 8 servings however and I didn't want 8 servings, so I adapted it to British measurements and cut the recipe in half.
I think you could probably even cut it in half yet again.
I also changed the method a bit to what I thought worked better and was less trouble, created less of a mess. I like to make things easier if I can.
I am rather lazy at the end of the day . . . yes, truly. If I can save a few steps or a few dirty dishes I will!
Her recipe called for the use of cream. I didn't have any cream. I did have cans of evaporated milk however.
I have always found that in recipes such as this, it makes a great substitute for cream. And is often much lower in fat and calories.
Especially if you use evaporated skimmed milk.
I served them with Slow Roasted Greek Potatoes. I used a recipe for those that I found here. They were okay, nothing spectacular to write home about.
I sauteed some baby spinach to go along with them also. Again, I used the same skillet that I had cooked the chicken in. I just wiped it out. Again.
Spinach is so easy to cook. I simply sautee a bit of garlic in some olive oil and then I start adding the washed spinach by the handful.
It wilts as I add handfuls and by the time I get the last handful added, its all done.
You can remove the stems or not as you wish. I don't mind the stems. When I worked at the Manor, I always had to remove them.
I would remove them here at home for a dinner party or company, but for every day, I don't bother.
Altogether this made for a realy delicious supper for us both, with some leftovers for another day. The chicken was tender and the sauce delicious.
I think the chicken would be even more tender if you pounded it a bit prior to browning it, which I will definitely do the next time I cook it.
Creamy Lemon Chicken
Yield: 4
Tender chicken breasts baked in a rich and creamy lemon sauce.
Ingredients:
- 4 boneless, skinless chicken breasts
- salt and pepper
- 120ml heavy cream, or undiluted evaporated milk (1/2 cup)
- 240ml chicken stock (1 cup)
- the juice of 1/2 lemon
- the zest of one lemon
- 3/4 tsp garlic powder
- 45g grated Parmesan Cheese (1/4 cup)
- 3/4 tsp salt
- 1 TBS butter
- 1/2 TBS olive oil
- 1 tsp cornstarch, diluted with 1 tsp water
- 4 slices of lemon
Instructions:
How to cook Creamy Lemon Chicken
- Preheat the oven to 190*C/375*F/gas mark 5.
- Heat the butter and oil together in a skillet over moderate heat, until the butter starts to foam. Season the chicken breasts lightly and add to the pan, top side down. Saute until golden brown, flip over and saute on the other side until golden brown. Transfer to a baking dish large enough to hold them all in a single layer.
- Wipe out the skillet. Add the cream/milk, chicken stock, lemon juice, zest, garlic powder and the remainder of the salt and pepper to the skillet. Whisk to combine. Whisk in the cheese. Cook and simmer for about 10 minutes so that the flavours meld. Whisk together th cornstarch and water and whisk into the sauce. Cook until it thickens slightly. Pour the sauce over the chicken breasts. Top each with a slice of lemon.
- Bake in the preheated oven for 25 to 30 minutes or until the chicken juices run clear. Serve hot with some of the sauce spooned over top.
This would make a spectacular dinner party dish. I don't think I would use cornflour and water in it next time. Instead I would use heavy cream and then reduce it by boiling. Also lemon juice naturally thickens cream. Anyways, this was quite tasty! Enjoy!
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We have been enjoying some gorgeous weather over here in the UK during the month of April. It would have been so lovely had my children been here like they should have been. We could have gone to lots of places with such lovely weather. Oh well! It is what it is!
Yesterday we had our first BBQ of the season. I found some lovely bone in meaty chops in the freezer and brined them all morning and then we cooked them on the BBQ. Oh my but they were so tender and delicious!
I kept things simple on the side. I made a bowl of coleslaw with some cabbage and carrots. I like to throw in some raisins sometimes. They give a nice flavour and a bit of colour to the slaw.
I also did this Tex Mex version of my Road Kill Potatoes. I love, Love, LOVE Road Kill Potatoes.
Don't let the name put you off. You boil potatoes in their skins and then smash them down with a potato masher on a baking sheet, brushing them with some oil and then baking them until they are golden brown with lots of crispy bits.
You can then top with cheese and all sorts for serving. Today I brushed them with Tex Mex flavours. It was relatively easy to do . . .
I just mixed some oil with some taco seasoning and brushed it over top. I make my own Taco seasoning and have included the recipe for that in my recipe notes.
Today I topped them with a mix of dyed and undyed strong cheddar. Someone had picked me up a bac of dyed cheddar. I normally don't use dyed cheddar. I basically only ever use white.
The cheddar over here in the UK is simply gorgeous, but then again, they did invent it.
When done these potatoes are golden brown and crispy with plenty of melted cheese on top. I serve them with a spicy yogurt drizzled over top and some chopped spring onions for the win!
Tex Mex Smashed Potatoes
Yield: 6
Nothing could be simpler.
Ingredients:
For the potatoes:
- 6 medium potatoes
- 2 TBS olive oil
- 1 TBS taco seasoning
- 85g grated cheddar cheese (3/4 cup)
To serve:
- 125g thick plain yogurt (1/2 cup)
- 1 TBS taco seasoning
- finely chopped spring onions
Instructions:
How to cook Tex Mex Smashed Potatoes
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with some aluminium foil.
- Whisk together the yogurt and taco seasoning. Refrigerate until needed.
- Place the potatoes into a saucepan and cover with lightly salted water. Bring to the boil and boil for 20 to 25 minutes until fork tender. (A knife tip should insert into one easily.) Carefully drain and then place onto the baking sheet, leaving plenty of space in between.
- Using a flat potato masher or the bottom of a glass, gently smash each one down until slightly flattened.
- Whisk together the oil and remaining taco seasoning. Brush some of this on top of each potato. Bake in the preheated oven for 20 to 25 minutes until golden brown with crispy edges.
- Remove from the oven and sprinkle with the cheese. Return to the oven just long enough to melt the cheese.
- Serve the potatoes hot with some of the spiced yogurt spooned over top and a sprinkle of spring onions.
Notes:
Make Your Own Taco Seasoning:
Mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl. This is enough for one recipe of tacos. Add the seasoning and 120ml of water (1/2 cup) to one pound of ground meat that you have browned well. Simmer for about 5 minutes, or until most of the liquid has been absorbed.
Mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl. This is enough for one recipe of tacos. Add the seasoning and 120ml of water (1/2 cup) to one pound of ground meat that you have browned well. Simmer for about 5 minutes, or until most of the liquid has been absorbed.
This was the perfect meal! Our chops were so tender from the brining and the potatoes so delicious. The coleslaw was the perfect addition.
I had bought a set of sauces from The Sauce Shop a few months back, including Tomato Sauce (Ketchup), Brown Sauce (HP Sauce) and this South Carolina BBQ Sauce. We love all of these sauces and this was the perfect excuse to use this BBQ sauce. I had not used it before and I have fallen in love with it. No wonder it was a great taste winner in 2019! They have closed down for the time being with the virus and all. I sure hope that they open up again at the end of it all. I love LOVE their sauces! (And no, nobody paid me to say that. Simply calling it like it is!)
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