Family Traditions: Lemon Chicken

Hello friends!  How was everyone’s weekend?

Bob and I had a very relaxing two days off.  On Saturday, we went to the International Fine Art & Antique Dealers Show.  It was pretty wild.  My favorite exhibits were the arms and armour and the terrestrial globes.   Everything was outrageously expensive, and way out of my price range!, but it was fun to admire the pieces and do some people watching.  Fun stuff 🙂

Last night, I made one of my all-time favorite dinners.  It’s my mom’s lemon chicken and pasta, and you should make it tonight!

Here’s how you make it….

Start by dipping your chicken tenders in a mixture of flour, Parmesan cheese and freshly ground pepper.

Next, brown the tenders in a large skillet with a bit of olive oil.  Once browned, place lemon slices on top of the chicken.  Add the juice of one lemon and a splash of Sherry cooking wine (white wine works too!).  Cover and turn the heat down to low.  Simmer the chicken for about 15 minutes.  This is a foolproof way to get moist, flavorful chicken.

Meanwhile, cook your pasta to al dente (I used whole wheat spaghetti here, but angel hair is my favorite).  Drain and use the same pasta pot to make your sauce.  Start with a good amount (1/4 cup or so) of olive oil.  Add some minced garlic, and saute until fragrant.  Then toss is the zest and juice of one lemon.  Add in the cooked pasta and toss to coat.  Finish with salt and pepper to taste, and parsley for a little color.

I like to serve this dish with a cold glass of white wine and a sprinkle of fresh Parmesan cheese 🙂

What’s your favorite family recipe?