Monday, November 15, 2004

Most importantly, Amy's (From Good Soil) little boy needs your prayers.


Could coffee really be good for you?

Eating Well magazine has a great article about coffee this month! Now...I do not drink coffee, but I know most of you all just adore it :o)

"Still, if you're among the estimated 166 million Americans who already enjoy a cup or two of joe every day, the latest findings are one more reason to celebrate the sensory delights of coffee. "The message is getting out that drinking coffee poses no harm for most people," Leviton said. "If it turn out to be doing some good as well, all the better."

Click on 'Special Report' at this link to read the whole article.

I may just have to acquire a taste for this sure smells good :o)


This recipe looks delicious!
Many more recipes are available at Eating Well's website.

Chicken Breasts with Roasted Lemons
Eating Well-Fall 2004

Prep time: 10 minutes
Start to finish: 40 minutes

Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.

Roasted lemons
3 medium lemons, preferably organic, scrubbed, thinly sliced and seeded
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves (about 1 pound)
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1/4 cup all-purpose flour
2 teaspoons extra-virgin olive oil
1 1/4 cups reduced-sodium chicken broth
2 tablespoons drained capers, rinsed
2 teaspoons butter
3 tablespoons chopped fresh parsley, divided

1. To prepare roasted lemons: Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with oil and sprinkle with salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.

2. Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).

3. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.

Makes 4 servings.

Encourage one another,

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