Cooking at Home - Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

Cooking at Home 

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans 

Pan seared lemon chicken with brown butter lemon sauce 

Ingredients: 

1/3 cup Fresh Parsley, chopped 

1 tablespoon Fresh Lemon zest 

½ squeezes lemon 

fresh ground Pepper 

lemon pepper

2 medium size Garlic Cloves, minced 

3-4 tablespoons of Butter 

extra-virgin olive oil 

skinless Chicken Breast Halves {brought to room temp} 

1/4 - 1/2 cup of chicken stock

Directions: 

Season the flour with lemon pepper.

With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to ½-inch thickness. Cut to serving size.

Lightly coat chicken with the prepared flour mix, shaking off excess {flour from the chicken will also help thicken the brown lemon butter sauce}

In a large skillet over medium-high heat, cook chicken in butter and olive oil until browned, turning only once in between.

Transfer to heat proof casserole dish and Roasts 350 until chicken is no longer pink.

Remove the skillet off of the heat; add in the stock and scraping up the brown bits and ½ squeeze lemon. Add ½ cup of dry wine. Return back to the heat and bring to a simmer, stirring. Add garlic, fresh Parsley and reduce.

When chicken has cooked add the brown butter lemon sauce, add in lemon zest and Fresh Parsley.

Ready to serve...

Pan seared lemon chicken with brown butter lemon sauce - With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to ½-inch thickness

Pan seared lemon chicken with brown butter lemon sauce - Lightly coat chicken with the prepared flour mix, shaking off excess

Pan seared lemon chicken with brown butter lemon sauce - In a large skillet over medium-high heat, cook chicken in butter and olive oil until browned

Pan seared lemon chicken with brown butter lemon sauce - Turning only once in between

Pan seared lemon chicken with brown butter lemon sauce - Cook chicken in butter and olive oil until browned

Brown butter lemon sauce - Remove the skillet off of the heat add in the stock and scraping up the brown bits

Brown butter lemon sauce - Add in 3/4 of the lemon and ½ squeezes lemon

Brown butter lemon sauce - Add ½ cup of dry wine

Brown butter lemon sauce - Return back to the heat and bring to a simmer, stirring

Brown butter lemon sauce - Add 1/3 cup Fresh Parsley

Pan seared lemon chicken with brown butter lemon sauce - When chicken has cooked add the brown butter sauce, add in lemon zest and Fresh Parsley

Shiitake mushroom risotto 

Ingredients: 

1 1/2 cups arborio rice 

1 pound shiitake mushrooms, stems removed and caps cut into 1 1/2-inch pieces 

extra-virgin olive oil

fresh-ground black pepper 

1 small onion, chopped 

1-1/2 cup of chicken stock, heated

Directions: 

In the large pot, heat 2 tablespoons olive oil and butter over moderately low heat. Add the onions and Shiitake mushroom sauté for 3 minutes.

Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add 1 1/4 teaspoons salt to the rice and about 1/2 cup of the simmering stock and cook, stirring frequently, until the stock has been absorbed.

The rice and stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup.

Cook the rice in this way until tender, 25 to 30 minutes in all. The stock that hasn't been absorbed should be thickened by the starch from the rice.

You may not need to use all of the liquid, or you may need more stock.

Add parmesan cheese ¼ to ½ cup and black pepper.

Shiitake mushroom risotto - After sauteing the onion and mushrooms add the rice and stir until it begins to turn opaque, about 2 minutes

Shiitake mushroom risotto - Cook, stirring frequently

Shiitake mushroom risotto - The stock that hasn't been absorbed should be thickened by the starch from the rice

Oven roasted green beans 

Ingredients: 

1 1/2 pounds green beans 

2 tablespoons extra-virgin olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Directions: 

Preheat the oven to 425 degrees F. 

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a cookie sheet

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes

Oven roasted green beans

Enjoy...

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

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