Lemon Chicken with Roasted Vegetables

Whoa. It's been a crazy few weeks! Scratch that... a crazy few months! The blog has been a little quiet, it's true. With the store opening in October (Holy CRAP exciting!!), taking an amazing vacation to the Caribbean that was sorely needed, and a few other surprises I have up my sleeve, it's been a bit busy over here in SKBTland. BUT... I'm baaackkkk!!! And cooking up a storm, per usual.

I made this lemon chicken last night, which is one of my favorite go-to dinners. I realized that I haven't ever put the recipe on the blog! Super simple, incredibly delicious, and perfect with any kind of roasted veggie, it's definitely a regular in my house. As much as I love mixing it up and trying new recipes, sometimes the classics are just what you need after a busy day at work. I'm also including the recipe for a basic roasted veggie here - the combination of vegetables we used last night was sort of unexpected but SO flavorful and delicious.

Ingredients
For the chicken:
  • 2 chicken breasts, sliced the long way into cutlets (you'll have 4, or you can just buy thin chicken cutlets)
  • 2 T flour
  • 2 T butter
  • zest and juice of 1 lemon
  • 1/2 C chicken stock
  • 1/2 C white wine (you can also just use all chicken stock here)
  • salt and pepper to taste
For the veggies:
  • 1 large or 2 medium zucchini, chopped into 2" chunks
  • 2 C baby heirloom potatoes
  • 8 oz baby bellas, sliced
  • 2 cloves garlic, minced
  • 2 T extra virgin olive oil
  • plenty of salt and pepper
Instructions
Chicken:
  • Heat about 2 T extra virgin olive oil in a large sauté pan on medium-high, until shimmering
  • Add in the chicken cutlets and brown on both sides - about 4 minutes per side. Take out and rest on a plate.
  • Immediately add in the liquid - wine/stock - and deglaze the pan.
  • Turn the pan down to medium-low and add in the lemon juice, zest and butter.
  • Let the pan sauce bubble up a bit, and add a dash of salt and pepper to taste.
  • Add the chicken back in, turn to coat and continue cooking on medium-low until cooked through, about 5 more minutes.
  • Serve with roasted veggies. You can also garnish with lemon slices and fresh parsley for a fancier dinner!
Veggies:
  • Preheat the oven to 400°
  • Combine all ingredients on a cookie sheet and toss in olive oil to coat lightly.
  • Sprinkle with salt and pepper, and roast for about 45 minutes until the veggies are golden brown and smelling aaahhhmazing.
  • Serve immediately, with the lemon chicken.

Enjoy!!
~K