Man o man this whole rain thing is really putting a damper
on my garden, there’s been so much rain that many things are having a hard time
growing, my little babies need sunshine too! Speaking of little babies, Brody
has been getting into all kinds of trouble this week, I think he could use some
sun time too. Unfortunately Chuck has to work all weekend; his crazy hours are
really starting to bug me. I told him to tell his boss I was going to have words
with him, but I don’t think I’m threatening enough. Maybe he will be able to
take all the money he’s banking and spend on me or something? Just a thought.
man while I run, and his little joints are strong enough for a long run with
me, so I haven’t gone over a mile in a couple weeks. I just do not feel it’s
fair to put him back in his crate once I’m home from work, even if is only for
a 45 minute run, so if Chuck isn’t around I spend my time doing sprints with
him, or just playing. I need to get my gym together so I can actually use it!
Is it awful that we STILL don’t have the house together yet? I’m still moving
boxes from my parents, it’s pretty ridiculous.
had more time to experiment in the kitchen. I consider this a good thing since I
have finally been able to develop a successful recipe for Lemon Oregano Chicken
paillards. One of you asked for it a very, very long time ago when I posted my
Lemon Oregano Chicken Thighs and Green Beans Recipe. I’m sorry for the pictures,
it was late and I was tired. I promise it tastes better than it looks.
The previous recipe used whole chicken thighs, so I didn’t have
to contend with crisping the skin, or making sure it was cooked through (bone
in are always more difficult that way), however there were a lot less drippings
in the pan to help punch up the flavor. Also the lemons don’t get quite as caramelized
in this recipe, but they are still pretty delicious, that is if you like to
suck all the life out of them like I do.
4 Chicken Paillards
1 tbsp olive oil
Salt and pepper
1 tbs butter
2 small shallots, diced
2 cloves of garlic minced
2 sprigs fresh oregano
½ a lemon, sliced & De-seeded
½ cup low sodium chicken broth
Heat oil over medium high heat and liberally season the
chicken with salt and pepper. Cook the chicken for 2-3 minutes a side, or until
the juices run clear. Remove from the pan and set aside. Add butter to the pan and
sauté shallots, oregano and garlic until it becomes aromatic (1-2 minutes).
Place the lemon slices flat in the bottom of the pan and cook for an additional
minute. Deglaze with the broth and cook for 3-4 minutes while the broth reduces,
scraping the browned bits from the bottom of the pan. Return the chicken to the
pan and toss with sauce. Serve warm, placing a lemon on top of each paillard.
Oh! I didn’t have green beans, but you can blanch them and add them to the pan with the chicken much like the last recipe, and I suggest serving it with the Simple Parmesan Pasta that I posted recently, the parmesan cheese blends so well with this dish. And a final note if you don’t know what in the hell a paillard is, check out this post.