Oh My Darlin'... Lemon Thyme

Cooking is an activity I enjoy and find challenging. A spatula has always been in my hand either stirring salads or scraping batter from the bowl. Something, I believe, that comes naturally, as if I was putting a puzzle together.

My boyfriend, on the other hand, has begun his culinary journey recently. Spices seem as if they have just been brought on the East India Trading Company. Complex flavors can be a bit confusing for him.

This recipe was enjoyable for him and very easy with his busy schedule. Whenever I have a busy day, I like to reach for an old friend: Lemon Thyme Chicken Breast. It can marinate all day or even over night. To pound or butterfly (cutting the breast in half parallel to the counter) the chicken is preferable because after a long day, it cooks faster.

Lemon Thyme Chicken Breast

1 Chicken Breast, preferable pounded or butterflyed

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Lemon Juice

1 Tablespoon Thyme (or Rosemary)

Salt and Pepper

Mix oil, thyme (or rosemary), salt, pepper, and lemon juice in a resalable plastic bag or plastic container. Shake vigorously. Place chicken in the bag. Refrigerate for at least 8 hours or overnight. No oil or butter is needed to cook the chicken in a fry pan for about 5 minutes over medium heat on each side or until done.

Lemon Artichoke Chicken

Yesterday I said, “English is not my first language” the reply was “After food” I thought it was completely appropriate. My grammar and spelling are horrible. The stories I tell are better in person (and after a few drinks) Hopefully, the recipes directions will be clear but be concise. The English… well I’ll work on that later.

One of my favorite go to meals involves artichokes and lemons. Two items I always have on hand. The artichokes are great because they are canned and keep for a long time. The sauce is easy to put with pasta or seafood as well.

Lemon Artichoke Chicken

1 Chicken Breast, pounded

1/4 Cup Flour

Salt and Pepper

1 Tablespoon Olive Oil

1 Tablespoon Unsalted Butter

2 Tablespoons Onion, diced

1 Teaspoon Flour

1 Small Garlic Clove, minced

1 Lemon Zest

1/2 Lemon Juice

2 Artichoke Hearts, quartered

1/4 Cup of Chicken Stock

1 Tablespoon Herbes de Provence

Parmesan

Once the chicken breast is pounded, sprinkle with salt and pepper on both sides. Then dust the chicken with 1/4 cup of flour so it’s coated.

Heat a small pan over medium heat with olive oil. Place chicken breast in oil and cook till brown on both sides. Take out of pan and place aside.

Time to make the sauce! Lower the pan to medium low heat. Melt the 1-tablespoon of butter in pan. Add the onions and cook for a minute or two just till they start to soften. Sprinkle in the flour and stir until the flour is absorbed. Cook for another minute to make sure the flour has lost the flavor. Add garlic, lemon zest, lemon juice, and artichoke hearts stir for less than a minute. Pour chicken stock over the mixture and add Herbes de Provence. Stir again and add chicken breast back to the pan. Coat the chicken in the sauce and cook for an additional 3 minutes.

When you serve the chicken, take it out first and place on a plate. Pour sauce over chicken breast. Take a vegetable peeler and curl some Parmesan over the top. Serve a side salad with some oil and balsamic vinegar for a dressing or another vegetable of your choice! Yum!