Our sweet little one red-light town
here in East Texas is known as Liberty City.
It's a town by name only
because you won't find that name on any map.
There is no government run post office
or police department here. . .BUT,
here in East Texas is known as Liberty City.
It's a town by name only
because you won't find that name on any map.
There is no government run post office
or police department here. . .BUT,
we are most proud to have Sonic, Dairy Queen
and Whataburger.
The residents get their mail from
two different nearby towns
and our great school district is called Sabine.
Crazy, yes. . .but, having lived here
for more than 15 years, it is now quite the norm for us.
How did we come to meet Little Italy
here in this small town?
It's all in the ingredients, ya see.
This week's Free Recipe Friday
got to meet up with Little Italy a few weeks ago
when this recipe came in contact with our taste buds.
Such a yummy, light Italian meal! Oh my.
Lemon Butter Chicken
you are my new best friend.
WHAT YOU NEED:
-- 4 boneless chicken breasts
(these will cook much better if you
can pound them out a bit - but not required)
-- salt and pepper, of course, to season chicken
-- 2 teaspoons minced garlic
-- 6 tablespoons olive oil
-- 1/2 cup good chicken stock
-- 1/2 cup good white wine
-- 1/2-1 cup pitted kalamata olives
-- 2 tablespoons capers
-- 1-2 teaspoons black pepper
-- juice and zest of one large lemon
-- a dash of oregano and chives if you have them
it won't kill the recipe if you do not
-- 4 tablespoons butter
-- 2 tablespoons parmesan cheese
-- 1/3 cup feta cheese, crumbled
WHAT TO DO:
Season the chicken breasts on both sides
with salt and pepper. Heat up a good
heavy saute pan on medium high,
add 3 tablespoons of olive oil
and quickly fry them about 3 minutes on each side.
Longer if they are not pounded out.
Remove them from the pan and set aside.
Reduce heat to medium.
In the same pan add the remaining
3 tablespoons olive oil along with the garlic
and saute for about one minute.
Next, add into the pan the broth and white wine.
Simmer for a few minutes until the liquid has
reduced by about half.
Place the chicken back in the pan and
the remaining ingredients (excluding the cheeses).
Let the chicken soak in the sauce a bit
until the butter has melted and the chicken
has warmed through.
At the last minute, toss in the cheeses
and do a quick taste check -
does it need salt?
Serve with the pasta of your choice
and enjoy a winner, winner
chicken dinner!
ENJOY!!!
and Whataburger.
The residents get their mail from
two different nearby towns
and our great school district is called Sabine.
Crazy, yes. . .but, having lived here
for more than 15 years, it is now quite the norm for us.
How did we come to meet Little Italy
here in this small town?
It's all in the ingredients, ya see.
This week's Free Recipe Friday
got to meet up with Little Italy a few weeks ago
when this recipe came in contact with our taste buds.
Such a yummy, light Italian meal! Oh my.
you are my new best friend.
WHAT YOU NEED:
-- 4 boneless chicken breasts
(these will cook much better if you
can pound them out a bit - but not required)
-- salt and pepper, of course, to season chicken
-- 2 teaspoons minced garlic
-- 6 tablespoons olive oil
-- 1/2 cup good chicken stock
-- 1/2 cup good white wine
-- 1/2-1 cup pitted kalamata olives
-- 2 tablespoons capers
-- 1-2 teaspoons black pepper
-- juice and zest of one large lemon
-- a dash of oregano and chives if you have them
it won't kill the recipe if you do not
-- 4 tablespoons butter
-- 2 tablespoons parmesan cheese
-- 1/3 cup feta cheese, crumbled
Season the chicken breasts on both sides
with salt and pepper. Heat up a good
heavy saute pan on medium high,
add 3 tablespoons of olive oil
and quickly fry them about 3 minutes on each side.
Longer if they are not pounded out.
Reduce heat to medium.
In the same pan add the remaining
3 tablespoons olive oil along with the garlic
and saute for about one minute.
Next, add into the pan the broth and white wine.
Simmer for a few minutes until the liquid has
reduced by about half.
Place the chicken back in the pan and
the remaining ingredients (excluding the cheeses).
Let the chicken soak in the sauce a bit
until the butter has melted and the chicken
has warmed through.
At the last minute, toss in the cheeses
and do a quick taste check -
does it need salt?
Serve with the pasta of your choice
and enjoy a winner, winner
chicken dinner!
:.