OK so I decided to start this blog because i’m generally either working on creating some sort of sewing, craft or decor project or am working on making something yummy. So I figured maybe I can help someone else get ideas or find something they love to do, or just find the right or sometime wrong way to do things.
Recently I’ve taken it upon myself to start making more homemade meals for my family. Without processed packets etc. I’ve been trying to use as many fresh natural ingredients as i can. How long with this last i don’t know but i’ve had a few friend on facebook (where i post the pics so as to keep myself motivated) ask for the recipes. Though I usually find a recipe to go off of I almost always change recipes I find because well my tastes are different than others. I think we all have those few spices we use in almost everything. I know I do. FYI Mine are Onion Powder, Garlic Powder, Cumin, Blackening Seasoning, and All season salt, Oh and sometimes paprika.
Anyway here is the start to the blog I’ll lead off with what i made last night and let’s all cross our fingers that I stay motivated to keep this up.
Here it is Creamy Lemon Pepper Chicken and Spaghetti
For the Chicken
- 2 Chicken Breasts
- 1/2 cup Flour
- 2-3 tsp. Lemon Pepper
- All-Season Salt
- Salt and Pepper
- Garlic Powder
- 3-4 Tbs. Butter
For the Pasta:
- 8 oz. Spaghetti pasta
- 3 Tbs Butter
- 3-4 cloves crushed garlic
- 1 cup Half and Half
- 1/2 cup Parmesan ( I use flakes)
- 1 lemon (fresh)
- 1-2 Tbs. Capers (optional)
First we need to get the Spaghetti started. So get a nice big pot filled with water and get that pasta a cookin. Make sure to check on it and get it drained when it is done.
Next we need to butterfly the chicken. Now I used to hate doing this it never turned out right and was just a pain so Luckily i learned a trick from Ree Drummond the PW. Place your chicken flat on a cutting board and place your hand flat on the top of it, carefully with a sharp knife cut your chicken starting at the thicker side down the middle till you reach the smaller end. Much easier than the way I used to do it. Now repeat with the other breast.
Now that you have 4 nice sized pieces you need to flatten them even more. You can do this however you want but I usually put them (2 at a time) into a gallon ziplock bag and pound them gently with a rolling pin. You want them in enough that they will cook fairly quickly in the pan. I just try to pound the thicker part till its relatively uniform to the rest of the piece of chicken.
Now we’re ready for Dredging. First sprinkle a little salt, pepper and garlic powder on the chicken breasts for flavor.
To make the flour mixture: take your flour, lemon pepper, and a few dashes of Season Salt and mix with a fork on a large plate. That’s it. Its ready to go.
Coat your chicken in the flour and get ready for frying.
In a large Frying pan melt half the butter under med/low heat. I have my stove set between 4.5 and 5.5. When the butter is melted add two of the chicken breasts to the pan to cook. I do them in two’s so I don’t over crowd the pan. You want to leave the chicken until it has a nice golden brown color to it. It usually takes between 3-5 min on each side.
Repeat this process with the remaining chicken. Make sure to add the rest off the butter to the pan. ( You want to make sure you have butter in the pan at all times so that you don’t burn the chicken. (Brown good 🙂 Black Bad 😦 )
When you’re done with the chicken you can put it on a place and if you’re like me I put mine in the microwave to sit so it stays warm. Don’t do anything with your Frying pan!!!! The caramely buttery goodness that is left in the pan is the base for our sauce.
With your pan still on the burner turn the heat down to 3.5-4 low heat. Add 3 Tbs butter to the pan. When it is melted add in the crushed Garlic and let it cook for about 30 seconds just till it is fragrant.
Next add the half and half. Now at this point you’re going to have to be patient. I’m horrible at this stage because I want it done right now. You need to watch and stir the sauce (i like to use a fork so I can get all that goodness off the bottom of the pan) until it starts to lightly bubble. Then add in the parmesan. YUM!!!
When the sauce starts to get thick reduce the heat even more and take you lemon and zest it into the sauce. After you get the zest all in the sauce cut the lemon in half and squeeze the juice into the sauce. Oh that lemony goodness is so wonderful!!! I just love it.
Now the next part is completely optional. I love the little salty zingy goodness that capers give to the dish but if you or your family don’t like capers you can leave them out. If you are like me and want to have them add them now.
That’s it, we’re done. Now plate it up and try not to devour the whole thing yourself!!!
By the way I would like to give credit where it is due. I came up with this recipe as kind of a mix mash between two other recipes I found they are listed here.