I wish I could claim to be a world class food photographer but I am not and yáll know it...but this is dinner tonight and it tasted a LOT better then it looks in this very unprofessional photo. Never the less you now have an idea what this meal looks like and when you read the recipe below and see how easy it is to make I am sure many of you will give this a try. Not only is it fairly healthy it´s full of flavor in every bite. Putting the grilled lemons on the potato tray the last five minutes of the baking process allows the lemon juice to seep out unto the potatoes giving them a slight fresh kick in taste. I got this recipe from the latest edition of the Norwegian magazine, SMAK. So those of you lucky enough to be living in Norway can rush out and buy this magazine. There were tons of yummy recipes in the latest edition including a lamb leg recipe I am thinking of trying for Easter dinner this year and a Mango, Coconut, and Lime cheesecake I am considering making for the Captain this weekend. Below you´ll find the recipe for the above meal which I have translated into English and following that a vinaigrette recipe from the same magazine which I tweaked just slightly and used on my salad tonight. Enjoy my friends!
Chicken With Grilled Lemon And Rosemary Sauce
4 large chicken breasts at about 150 grams each.
2 Tbsp Rapeseed oil
Salt and Fresh Ground Black Pepper
2.5 dl light cream
1TBSP chopped fresh rosemary
Approximately 20 black olives preferably with garlic flavor
Approximately 150 grams fresh salad greens
Now this was the recipe and here is what I did:
Chopped my potatoes into cubes and mixed them with sea salt and black ground pepper and oil. Pour out onto a baking sheet with baking paper. Bake in the middle of the oven at about 400F (250C) for about 20 minutes.
Cut your lemons in two and fry them slightly in a little oil that you brush on the pan just until the lemons turn a little brown and have a "grilled" look. Once done place them on the potato tray when there is about 5 minutes left with the potatoes.
Cut up your chicken breasts length wise in about 3-4 pieces. Fry them in the same pan you fried the lemons with a little oil until cooked through. While chicken is cooking, finely chop 2-3 cloves garlic (which wasn´t in the recipe but I thought it would be good with this meal) mix together with the rosemary and cream. I salted and peppered the chicken while they were cooking. Add the cream mixture and let come up just to a boil and then turn down and let simmer a few minutes. Then I tossed in a few olives before serving.
I mixed some fresh greens, a carrot, and a spring onion and some dried tomatoes for my salad and then I made the following vinaigrette:
Start with a basic recipe for vinaigrette which goes like this...
1dl rapeseed or olive oil
2TBSP White Wine or Red Wine Vinegar
1/2 tsp salt
Fresh ground pepper
I used olive oil and white wine vinegar.
Then I added the following:
1TBSP Dijon Mustard
2ts Estragon (fresh or dried)
1 finely chopped garlic clove
Thanks for all your kind words for yesterday´s post. I do understand life is good right now and we do have a lot going on so we are in the here and now, it´s just about learning to enjoy it instead of constantly thinking of tomorrow. But I am working on it!
Have a go at this recipe and let me know what you think!
Until next time my friends...