Creamy Lemon Chicken Linguini

I came up with this recipe on the fly a few weeks ago when I wanted a chicken pasta dish for dinner. It’s basic enough that I usually have all of the ingredients on hand, yet it tastes very indulgent. I love the flavors of lemon and oregano together and the creamy sauce goes great with the crispy chicken. The lemon brightens up the dish so it doesn’t feel too heavy, which is often the case with cream sauces. Really, there’s nothing not to love about it! I think I know what I’m making for dinner tonight…

And a shout out to my iPhone, for picking up the slack when my DSLR battery was dead and there were food photos to be taken! How rude. But it did a decent job, didn’t it?

creamy-lemon-chicken-linguini

Creamy Lemon Chicken Linguini

serves four

  • 4 boneless, skinless chicken breasts
  • 1/4 cup flour
  • 2 teaspoons dried oregano
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 teaspoons cornstarch
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • a pinch of black pepper
  • 1/2 teaspoon lemon zest
  • 1/4 cup freshly shredded parmesan
  • 8 oz. linguini
  • chopped parsley, to garnish
  • lemon wedges, to garnish

Season the chicken breasts with salt and pepper on both sides. Combine the flour and oregano in a shallow dish and dredge the chicken in the mixture, gently shaking off the excess. Heat the oil in a medium skillet over medium heat. Cook the chicken until golden brown and cooked through, about 4-5 minutes on each side. Set aside and keep warm.

Start heating the water for the pasta. Meanwhile, in a medium saucepan, melt the butter over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Whisk the cornstarch into the cold chicken broth and add to the pan. Stir in the lemon juice, cream, salt, black pepper, and lemon zest. Bring to a boil and then reduce to a simmer. Stir in the parmesan and allow sauce to thicken. Taste and adjust seasoning as needed.

Cook the linguini according to the package instructions. Once cooked, toss with the sauce, reserving a small amount to spoon over the chicken. Cut the chicken into thin slices and serve on top of the pasta, garnished with the remaining sauce, some chopped parsley, and a lemon wedge.

Posted in Chicken, Main Dishes, Pasta, Recipes | Tagged , , | 1 Comment

Baked Buffalo Chicken with Blue Cheese Dip

Buffalo wings are one of my favorite appetizers. I love the spicy sauce and, of course, the blue cheese dressing for dipping (never Ranch). I really wanted them for dinner the other night but they don’t work too well as a main course…you have to eat too many of them! I decided to try a baked variety using drumsticks instead of wings. Since they have more meat, they are better suited for a meal and somewhat less messy. And slightly healthier because they aren’t fried.

They turned out fantastic and I know I’ll be making them again. I whipped up a quick blue cheese dip to go with them and it was a winner, too. High fives all around, and some napkins.

baked-buffalo-chicken-with-blue-cheese-dip

Baked Buffalo Chicken

serves 4

  • 12 chicken drumsticks
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 3 tablespoons butter, melted
  • 3/4 cup buffalo sauce (we like Frank’s Red Hot Buffalo)

Pat dry the chicken pieces and lay out on a wire rack placed on a baking sheet (make sure they are really dry or they will be soggy). Combine the flour, garlic powder, cayenne pepper, and salt in a resealable plastic bag. Add the chicken pieces and toss to coat. Shaking off the excess flour mixture, return the chicken to the wire rack and place in the fridge for 1 hour, uncovered. Combine the melted butter and buffalo sauce in a medium bowl and set aside.

Remove the chicken from the fridge and preheat the oven to 400°F. Cook the chicken for 45 minutes, turning once halfway through. Remove from oven, toss in the prepared sauce, and return to wire rack. Return the chicken to the oven and cook for 10 minutes. Remove from oven and toss in the sauce again. Cook for an additional 10-15 minutes, or until cooked through. If you like your buffalo chicken saucy, baste once more with the remaining sauce before serving.

buffalo-drumsticks

Blue Cheese Dip

yields about 1 cup

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup crumbled blue cheese
  • a dash of Worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • a pinch of black pepper

Combine all ingredients in a small bowl. Taste and adjust seasoning if needed. Cover and chill until ready to use.

Note: this will be thicker than a dressing so if you prefer it a bit thinner, add some milk until you’ve reached the desired consistency.

Source: chicken inspired by Melissa D’Arabian and All Recipes

Posted in Appetizers/Snacks, Chicken, Main Dishes, Recipes | Tagged , , , | 1 Comment

Life, Lately

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Well, I now write to you as a Minnesota resident, from the land of 10,000 lakes. We’re still settling in, slowly setting up our house, exploring the area, eating cheese curds, and working on our accents. Having never lived outside of New Hampshire before I wasn’t sure what to expect…it’s different, but not necessarily in a bad way. It’s a little quiet at times but we’re keeping busy and we’ll adjust in time. There are bumps in the road (a really cool food-related opportunity didn’t pan out and I was pretty bummed about it) but such is life, right?

We joke about the ‘when one door closes, another one opens’ cliché a lot because in our ‘new’ house, well, that’s what happens! Close the fridge, the freezer opens. Shut a drawer, the cupboard next to it pops opens. We are renting an old home with lots of character, sometimes a little too much. Red vinyl countertops with metal trim, I’m lookin’ at you. I do love the house, though…especially the hardwood floors and high ceilings. It’s bigger than our old house so I’ve been having fun thrifting for more furniture to fill it up…I’ll share more (better quality) pictures another time.

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Matilda turned two on the 8th (I blinked, didn’t I?) and is talking more and more every day. She loves being outside so we’re anticipating lots of swimming, swinging, and sliding this summer. I’m really thankful that I get to be home with her right now…toddlerhood is so fun (besides the tantrums and no napping part). Currently loving: to run, chickens, Dora, swings, underwear, and french fries. I just don’t even know…

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I’ve been in the kitchen a lot and have a slew of recipes to share with you…as soon as I can find the time to remake them, photograph them, and type them up! Keep an eye out for creamy lemon and oregano chicken pasta, Thai chicken salad with spicy ginger soy dressing, steakhouse mushrooms, 5-ingredient maple & mustard glazed chicken, and much more. Does anyone want to be my sous chef? Anyone? I pay in leftovers…

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So, I think we’re all caught up…I’ll see you around soon!

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