This is part of the Real Farmwives of America "In the Kitchen with Gooseberry Patch" project.
Over the next couple of months, I'll be blogging 10 recipes from this book, then giving away a copy.
Now, I know that's a rather pathetic-sounding title for this blog. But, I felt like I had to quote The Husband's review of the "Hannah's Lemon Chicken & Bows" I made last night.
Actually, his full review went something like this:
The Husband: "This was actually good."
Me: "What's that supposed to mean?"
The Husband: "Well, some of the stuff you come up with isn't... (thinking carefully now) so great. Kinda weird, sometimes."
Yeah, I'm not afraid to try new recipes
Let me tell you, I don't see anybody losing weight at my house, so my culinary creations can't be that bad.
But, I digress... Let's get back to the recipe:
Hannah's Lemon Chicken & Bows
Most of the ingredients are pretty basic items, except, maybe the lemon.
I started with some basic ingredient preparations, which means...
Get your daughter to start zesting a lemon, chopping onions and cutting the chicken.
Saute the onion and garlic in a skillet with the olive oil.
When they've cooked a few minutes, add the cubed chicken breasts.
Now is the time to start the water boiling for the bow tie pasta.
Next add the basil and half the lemon juice
Meanwhile, get the lemon sauce started by melting a stick of butter.
Then add the flour to thicken.
Keep stirring that chicken and the sauce.
(This is where the kids come in really handy!)
When the sauce is thick and bubbly, add the chicken stock and the rest of the lemon juice.
Finally, when the chicken is cooked, the pasta is done and the sauce is ready,
combine them all and serve.
With a couple of family members who are sauce-averse, I don't usually combine
these types of dishes until I they are a proven favorite.
(Yes, we're that family that eats mashed potatoes without even thinking about gravy.)
Ultimately, the lemony sauce was very good (even The Husband said so!).
But, there was an awful lot for us. Next time, I would cut the sauce recipe in half.
(Actually, I'm going to try to freeze the remaining half, so this dish will be even easier to whip up next time!)