Well, surprise, surprise, surprise! You probably thought you'd never hear from me again. And, yet, here I am!
Yes, yes, I realize that I have been off the grid for several weeks. I have been oober busy planning for the next school year. I am pulling my kids out of public school and will be home schooling, so I have spent the past several weeks researching, talking to friends who home school, attending a home school conference, and finding home school curricula and resources. My dining table has been buried with textbooks, workbooks, readers, games, and science activities for a few weeks at least. I finally cleaned out a file cabinet that I will store most of the curricula in, and today managed to put a good chunk of the textbooks & workbooks into the file cabinet. The dining table is still about halfway covered, but I figure that some progress is better than no progress!
Meanwhile, cooking has been a challenge for me. With my mind focused on home schooling (BTW, there are numerous reasons why we are choosing to home school our kids, but I will not get on my soapbox at this time), I have had little desire to cook let alone think about what to make. I know that it truly is a matter of priorities, and I allowed meals to be low on the totem pole. The good news is that we have ate very healthily (I've even lost >10 lbs over the past month!!) but no meals that were awe-inspiring or worth sharing with my readers. Sorry!
But now that our home school curricula for the next year is well-established, I can put my attention back on the blog and sharing freebies, deals & recipes. It also helps that my passion for cooking is also returning!
I haven't made tonight's meal in quite a long while, and with a bag of lemons sitting in my fridge for some time, I got quite a hankering for some lemon in my dinner. I had chicken tenderloin in my freezer, and when you combine lemons & chicken, you get lemon chicken!
Lemon Parsley Chicken
Ingredients:
1 clove garlic
1 lemon
3 Tbsp all-purpose flour
1 1/2 lbs boneless skinless chicken breasts, tenderloins, or thighs
2 Tbsp olive oil
1 can (14 oz) chicken broth
2 tsp prepared mustard
1/4 tsp ground sage
1/4 tsp ground ginger
1/2 Tbsp dried parsley, or 2 Tbsp chopped fresh parsley
Salt & pepper, to taste
Directions:
Peel & chop garlic. Grate the rind & squeeze juice from lemon; reserve juice. Combine flour, lemon rind and garlic into a medium bowl. Cut chicken into 1- or 2-inch pieces. Toss chicken pieces into the flour mixture, shaking off excess. Reserve remaining flour mixture. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until golden, about 10 minutes. Whisk together reserved flour mixture, chicken broth, mustard, sage, ginger and parsley. Add to the skillet. Bring to a boil. Reduce heat to medium-low. Cook until chicken is cooked through and sauce is reduced, about 5 minutes. Salt & pepper chicken dish, if desired. Serve over cooked pasta such as penne or linguine.
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