By Lydia Bolen
Lemons Are Versatile
The fragrance of lemons is always a welcome citrus smell that reminds me of my favorite dishes.
Fresh lemony sides, desserts, and main dishes all can utilize lemons as a key ingredient for flavor.
Summer farmer’s markets all have bins of reasonably priced lemons. Grab a few and explore your cookbooks that are filled with many delicious recipes using lemons.
- 4 deboned chicken breasts (about 1 1 /2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 8 lemon slices
- 1/4 cup chopped fresh flat-leaf parsley
- Garnish: lemon slices
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of waxed paper; flatten to 1 /4-inch thickness, using the flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
Melt 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet or an iron skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until done. Transfer to a serving platter and keep warm. Repeat this process with remaining butter, olive oil, and chicken.
Add broth and lemon juice to skillet, and cook 1–2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
Remove skillet from heat; add parsley and remaining 2 tablespoons butter, and stir until butter melts. Pour sauce over plated chicken. Garnish with more lemon slices.
(This dish would pair well with asparagus, green beans, or broccoli.)
LEMON POUND CAKE
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons lemon juice
- 1 lemon, zested
Preheat oven to 350 degrees.
Spray Baker’s Joy in 2 loaf pans or one large Bundt pan.
Sift flour, baking powder, and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening, and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternating with milk. Begin and end with flour mixture.
Pour batter into prepared pans. Bake cake until tester inserted into center comes out clean, about 55 minutes.
Cool cake in pan for 15 minutes.
Turn cake out onto rack and cool completely.
(This classic recipe has been handed down from the famous Ritz Carlton Hotel’s 1920s Tea Room.)
LEMON RICE PILAF
- 1 1/2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1/2 yellow onion, finely chopped
- 1 1/2 cups white rice, long grain (uncooked)
- 1 1/4 cups chicken broth
- 1 cup water
- 1 large lemon; juice of
- 1 teaspoon lemon zest
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped dill
- Salt and pepper
Heat oil over medium heat in large saucepan.
Add garlic and onion. Cook for 5 minutes.
Add rice and stir until rice turns mostly translucent.
Add broth and water. Place lid on, bring to simmer then turn heat to low.
Cook for 12 minutes or until water is evaporated.
Remove from stove and rest for 10 minutes with lid on.
Remove lid. Stir in lemon zest, lemon juice, herbs and salt and pepper to taste.
Serve warm or at room temperature.
(Rice pilaf pairs well with fish)