Dinner Tonight: Lemon Artichoke Chicken and Celery and Mushroom Salad
Inspiration for tonight's dinner: that simple and cozy old-faithful dinner of chicken and salad, spruced up and spring-cleaned for your enjoyment! Lizthechef calls her Lemon Artichoke Chicken a "perfect mid-week supper, elegant enough for a dinner party", and you'll surely agree. Waverly's Celery and Mushroom Salad elevates both and will earn each of them a place in your grocery basket for good. Put these two together, and you have a real winner of a weeknight chicken dinner.
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The Menu
Lemon Artichoke Chicken by Lizthechef
Serves 4
4 boneless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 tablespoons unsalted butter
1 10 oz. package artichoke hearts, thawed
2 tablespoons dry sherry
zest of one Meyer or other organic lemon
1 tablespoon lemon juice
1/2 cup creme fraiche
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumbs
1. Preheat oven to 350 degrees.
2. Pound chicken breasts to even thickness of 1/2 inch. Salt and pepper both sides of each breast.
3. Melt the butter in a large skillet.
4. Over medium heat, brown the chicken on both sides, about 4 minutes per side.
5. Transfer chicken to 9 X 11 ceramic or glass baking dish. Cover the chicken with the artichoke hearts.
6. Add the sherry, lemon zest and lemon juice to juices in the frying pan. Stir over medium heat until hot, several minutes. Add the creme fraiche. Remove from heat and pour over chicken and artichokes.
7. Sprinkle with cheese and panko.
8. Bake 20-25 minutes, until hot and bubbling.
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Italian Celery and Mushroom Salad
The Grocery List
1 head of celery
1 lb mushrooms
parsley
4 boneless chicken breasts
1 10 oz package of artichoke hearts, thawed
crème fraîche
We assume you have lemons, parmesan, salt, pepper, olive oil, butter, and bread crumbs. If not, well, it's time to stock up!
The Plan
1. The chicken takes about 25 minutes to bake, so we'll tackle that first. After pounding the chicken breast a bit, brown them in a skillet with some butter. Place them in the baking dish with the hearts. Mix a quick, creamy sauce on the stove and pour it over the chicken and 'chokes. Get excited.
2. Sprinkle the chicken with panko and cheese and let it bubble in the oven while you make the salad.
3. Chop your way through the mushrooms, saute them and let them cool a bit. Then toss them together with all of the other ingredients right before you pull the chicken out of the oven. Ta da! A truly lovely, impressive and most of all delectable dinner in no time flat.
4. Give yourself a big pat on the back. A job well done!
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