Lemon Tree Chicken with Fettuccine Alfredo

Greetings Blog-lings,

Well another week has passed and another scrumptious dish has been made. Truth be told I made this two weeks ago, but hey, pictures don't go bad.  This recipe is a family favorite and is one of the first "real" meals I learned to make. 

For this recipe you will need:

Lemon Tree Chicken:

• 4 WHOLE CHICKEN BREASTS
• I TSP. SALT
• 1/2 TSP. PEPPER
• 3/4 CUP FLOUR
• 1/2 STICK OF BUTTER
• I TSP. GRATED LEMON PEEL
• 2 TBS. LEMON JUICE
• 2 TBS. DRY WHITE WINE
• 1/2 CUP HALF & HALF OR CREAM
• 4 to 6 slices of Swiss cheese. 

Salt and pepper your chicken and then dredge it in flour.  Brown the chicken in butter for about 4 to 5 minutes per side.  Remove the chicken and add the rind, lemon juice, and wine to the pan. Heat up these ingredients and scrape the bottom of the pan to remove the brown bits.  Return the chicken to the pan and cover, simmering for at least five minutes. Remove the chicken from the pan and place in a broil proof pan.  The trick is that you want the chicken to fit as tightly as possible so the cream sauce doesn't drip off.  Add the cream to the frying pan and cook/stir until bubbly.  Then pour the cream over the chicken.  Place the Swiss cheese on top of the chicken and broil until brown.  Pay close attention so that you don't burn the cheese. 

Again ** THE TRICK: YOU MUST USE THE CORRECT SIZE OF PAN SO THE CHICKEN
FITS TIGHTLY - SO THE CHEESE AND CREAM STAY ON TOP FOR
BROWNING.** Failure to do so will result in mediocre Lemon Tree Chicken.


Fettuccine Alfredo

• 1 POUND PASTA (Fettuccine, or linguine) must be a flat noodle
• 1 stick of buffer (1/4 of a pound)
• 1/2 cup of grated cheese (Parmesan, or Romano or some of each)
• 1/4 cup of half& half (cream and milk) if no cream available can use milk
• 2 eggs

Using a hand mixer (if not available, use a whisk) fluff the softened butter, add the eggs, one at a time, and beat in.  Gradually add the half&half, be sure to mix it in thoroughly. Gradually add in the grated cheese and mix in until all parts are combined. You can definitely use more cheese/Cream (I certainly did and received no complaints).  Add the sauce to your freshly cooked pasta and toss it to coat. 

And there you have it. Lemon Tree Chicken (On our fancy new china, if you didn't notice).  Same bad cell phone photo, but the same tasty food as the rest of the blog.  Let me know what you think in the comments section.  This certainly isn't a healthy dish, so I don't wanna hear about that. 

Chicken Penne and Broccoli in an Alfredo and Rotel Sauce.

Greetings readers,

It has been a while since I wrote on this blog. A lot has happened since then, married, moved (three times),etc. But I am still cooking like a champ. So read on and let me know what you think. It is my hope that I add to this every week...we'll see how that goes.

Today I have for you an insanely simple recipe that is sure to delight most and will take you less than 30 minutes to make. Here is what you'll need to make Chicken Penne and Broccoli in an Alfredo and Rotel Sauce: 1 Can Rotel 1 tbs of oil (any will do) 1 Jar Alfredo Sauce 16 oz Penne Pasta (or any pasta you prefer) 2 Boneless/Skinless Chicken Breasts 16 oz Broccoli Florets. Preparation: In a large pot, place water on the stove to boil. Cut your chicken into bite-sized pieces. Cooking: Boil your noodles until Al dente. Place 1 tablespoon of oil in a large sauce pan, heat to a medium temperature and place the chicken in to cook, stirring occasionally. After chicken is cooked add the alfredo sauce and drained Rotel tomatoes to the pan (hint: if you want a spicier sauce, drain the Rotel into the alfredo jar, shake the water to clear the jar of leftover sauce, and add to pan). Mix until througouly incorporated. Next, add your broccoli florets to pan and bring to a simmer. Cook until broccoli reaches your desired level of tenderness. Finally, mix the chicken, broccoli, and sauce in with the noodles to finish your easy dinner.

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