19th June 2008

    Lemon-Pepper Chicken over Garlicky Spinach & Sauteed Marjoram Carrots

    Lemon-Pepper Chicken and Carrots
    We received our latest CSA shipment today, and an internet search returned a few promising recipes that would utilize our fresh veggies and wouldn’t require any trips to the grocery store. The Lemon-Pepper Chicken over Garlicky Spinach recipe is slightly modified from this one on RecipeZaar, and the carrot dish comes from Quick From Scratch Herbs & Spices. We really enjoyed this combo!

    Chris says:

    I love last-minute dinner ideas that don’t require me to go out!

    Lisa says:

    But you did have to go; we were out of lemons.

    Chris says:

    Shhhh! Don’t ruin the story! The point is we got to use all our fresh veggies. Anyway, these carrots rule.

    Lisa says:

    I know it — and I really like this spinach stuff.

    Chris says:

    I think it’s just a tad sweet… maybe needs a bit more lemon juice?

    Lisa says:

    Maybe you need to get back to the store?

    Chris says:

    Funny.

    Lemon-Pepper over Garlicky Spinach
    One large, or two small chicken breast(s) (about 12 oz)
    lemon-pepper seasoning
    8 ounces cremini mushrooms, sliced
    1 large shallot, chopped
    3 garlic cloves, thinly sliced
    2 small tomatoes, seeded and chopped
    1/2 cup white wine
    1/2 tablespoon lemon juice
    1 bunch spinach, washed
    salt & pepper

    Season chicken breast on both sides with lemon-pepper seasoning. Using a little olive oil or cooking spray, heat a skillet over medium heat. Saute the chicken until done (internal temp of about 165-170). Set aside and keep warm. In the same pan, saute mushrooms, shallot, garlic and tomatoes until softened, about 5 minutes. Add the wine, lemon juice, and 1/3 cup of water. Continue to cook until liquid is reduced to a thin sauce. Add in the spinach, folding in as it wilts. Season with salt and pepper. Place the spinach on a plate and top with the chicken.

    2 Servings

    Sauteed Carrots with Lemon and Marjoram
    1 1/2 tbsp olive oil
    1 large garlic clove, minced
    1 bunch carrots, cut diagonally into 1/2-inch slices
    1/2 tsp sugar
    1/4 tsp salt
    1/4 tsp ground black pepper
    1/2 tsp dried marjoram
    2 tbsp lemon juice

    In a medium nonstick frying pan, heat 1/2 the oil over moderately low heat. Add the garlic, carrots, sugar, 1/2 the salt, the pepper, and the dried marjoram. Cook, covered, stirring occasionally, for 5 minutes. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer. Remove the pan from the heat. Stir in the remaining oil and the lemon juice.

    2 Servings

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    This entry was posted on Thursday, June 19th, 2008 at 10:28 pm and is filed under Main Dishes, Quick from Scratch Herbs and Spices, Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 5 responses to “Lemon-Pepper Chicken over Garlicky Spinach & Sauteed Marjoram Carrots”

    1. 1
      On June 20th, 2008,michelle @ TNS said:

      i just got my first CSA box of the season on wednesday. i think the red spinach is destined to be cooked with garlic and used as the bed for some chicken!

    2. 2
      On June 20th, 2008,giz said:

      I’m feeling alot more motivated to get a CSA box. I always worried about getting things I just wouldn’t know how to use and would get intimidated to try. Then I said Why? and Why not…so thanx for the motivation.

    3. 3
      On June 20th, 2008,Chris said:

      Giz — the most fun part about the CSA box has been the variety of veggies that we’d normally not try or buy. It’s led us to many new discoveries!

    4. 4
      On June 23rd, 2008,Chloe Chandless said:

      Guys, you can’t have a proper meal without sauce…
      it’s the basis! and it doesn’t need to be fatty.
      Try roasting your lamb bones until nearly black, Then doing the same with carrots, shrooms, onions, and a bit of celery, putting it all together in a stock pot, putting the roasting pan on the hot stove, pouring cold liquid (can be water or wine) on it and scratching to get all the bits unstuck, adding that in, topping your bones and stuff with water, and letting it cook for about 5 hours. Then you just skim the top, pass it through a sieve, reduce, and voila! you have your stock, which can be kept in the freezer in single portions and brought out to be heated with yet more veggies in it to add taste maybe some liquor, and you have a sauce!

    5. 5
      On September 30th, 2008,noncivilised-eye said:

      this sounds delicious. do you have Calorie information for the dishes?

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