Arriverderci

Happy Monday! Hope you had a great weekend filled with fun plans and relaxation.

My weekend was spent watching my alma mater, University of Kansas, win two exciting basketball games, advancing them to the Final Four! In addition to TV time, I attended my friend’s 30th birthday, and squeezed in some overdue lunch and dinner dates with girlfriends.

There was also some action outside of our apartment Saturday and Sunday night: NBC was filming a pilot for a Chicago fire show. Our balcony allowed us front row seats to the staging of a building fire across the street. All the commotion provided major entertainment, and sucked me in for way too long!

Now my husband and I are just hours away from departing for Italy. My excitement can hardly be contained, and I cannot wait to taste the The Three C’s! I look forward to sharing the details of our adventure with you very soon!

Before I go, I leave you with Ina Garten’s Lemon Chicken. I’ve made this recipe a few times, and always for company since it’s incredibly easy to prepare in larger quantities. Plus, the zesty, but understated flavors mean this dish pairs well with a variety of sides.

Arriverderci!





Lemon Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 chicken breasts

What You Need

  • 1/4 cup
  • Good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon

What To Do

  1. Preheat the oven to 400 degrees F.
  2. Warm the olive oil in a small saucepan over medium-low heat; add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown.
  3. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  4. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
  5. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  6. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Notes

I like to make a little extra sauce in case it is needed.

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