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As I have often said, trying new recipes is a hobby of mine. Many times the new recipe is wonderful, just as often, it’s not so great. When the recipe is not so good, my husband is pretty tactful. He’ll say “this is okay” or if I am disappointed with my recipe he will tell me “it’s fine”. Last week I tried a recipe calling for pork chops that was most definitely not very good. And my usually tactful husband asked me to never make it again! I agree with him on this one, and no, I won’t be sharing this one with you! But this did not daunt me from trying a new recipe the very next night and this one was a winner! We both really liked it. I found this recipe online. Be sure to read my notes at the end of the recipe for a couple tips. This chicken recipe is good served with rice.
■ 4 skinless boneless chicken breasts
■ 1/2 tsp salt
■ 1/2 tsp pepper
■ 2 tsp olive oil
■ 2 tsp butter
■ 1 Tbsp lemon juice
■ 1 Tsp chopped parsley
■ 2 tsp Dijon mustard
■ 1/4 cup reduced sodium chicken broth
■ 3 Tbsp chopped green onions
Flatten chicken to 1/4 inch thickness. Sprinkle with salt and pepper. In a large nonstick skillet, brown the chicken in oil and butter over medium heat 3 to 5 minutes per side. Remove and keep warm.
In the same skillet, whisk the lemon juice, parsley and mustard. Whisk in broth and green onions. Heat through. Drizzle over chicken and serve.
When I found this recipe, several reviewers indicated to make extra sauce. I did not increase the sauce because I was cooking only two pieces of chicken. I served this with orzo, and we both wished we had a lot more sauce. The sauce really makes the recipe and we liked it drizzled on the chicken and the orzo. Next time I will triple the sauce! Also, I used chicken bouillon to make my 1/4 cup chicken broth and it was not reduced sodium. Also, if you prefer to cook lower calorie, you can brown the chicken in 4 tsp olive oil and skip the butter.
This is the orzo and rice recipe I made to go with the above chicken recipe.
ORZO and RICE
(makes about 4 servings)
■ 2 Tbsp butter
■ 1/2 cup orzo pasta
■ 1/2 cup long grain white rice (not instant)
■ 1 tsp chicken bouillon
■ 2 cups water
In a large saucepan, melt the butter over medium heat. Add the orzo, brown until golden. Add the rice, bouillon and water. Stir well and bring to a boul. Cover, reduce heat to medium-low. Simmer for 20 to 25 minutes or until all water is absorbed. Stir with fork and stir.
Note, when I make this, I like to sautee a little bit of finely chopped green pepper, finely chopped onion, and a bit of minced garlic in a touch of oil to add to the orzo and rice just before covering and reducing heat. It adds a nice touch of flavor.
I have heard through the grapevine that some people would like to share a recipe but are too shy about having their name printed with it. If you wish me to leave your name off, please tell me, and I promise I won’t print your name or hometown if you request it.
■ If you have a recipe to share, please send to firstname.lastname@example.org or mail to Mascoutah Herald at PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!