Tuesday, August 21, 2012

Tuscan Lemon Chicken with Creamy Lemon Vinaigrette

How good is grilled chicken?  I mean, really any kind.  I love a good, crispy, charred piece of chicken breast that is still juicy in the middle and the grill is just excellent for that.  I love summer!  We do tons of grilling.  You will love this recipe from the Barefoot Contessa for lemon chicken - it is just packed full of flavor.  And simple, too, especially if you use boneless, skinless chicken breasts like I did (in her original recipe, Ina used a whole bone in chicken and flattened it - also fantastic, I'm sure). 

I served this with romaine lettuce topped with a Creamy Lemon Vinaigrette adapted from the always fabulous Tyler Florence (it is apparent yet that I watch a lot of Food Network?).  This meal was light and refreshing and I know would be killer for your next grilling party! 

Serves 2-3 

Tuscan Lemon Chicken with Creamy Lemon Vinaigrette

2 large chicken breasts, sliced in half lengthwise (or 4 small chicken breasts)
1/3 cup olive oil
2 teaspoons lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic
1 tablespoon minced rosemary (I used dry, Ina used fresh)
Freshly ground black pepper
1 lemon, halved

Creamy Lemon Vinaigrette
1 tablespoon grainy mustard
1 tablespoon hot water
1 lemon, juiced
1/3 cup olive oil
1 heaping teaspoon sour cream (Tyler used Creme Fraiche)
1/2 teaspoon sugar
Kosher salt and black pepper

Sprinkle each side of the chicken breasts with salt and place in a large plastic storage bag.  Combine olive oil, lemon zest, lemon juice, garlic, rosemary and 2 teaspoons black pepper in a small measuring cup.  Pour the marinade into the storage bag over the chicken, seal and squeeze to work the marinade into the chicken. Place bag in a bowl to prevent spills and place in the refrigerator for about 2 hours.  Squeeze the bag a couple of times to ensure every bit of chicken is getting some of the marinade.

Preheat your grill and pull chicken out of the marinade, gently shaking to remove excess.  Grill each piece for 5-6 minutes on each side or until the juices run clear.  Place the lemon halves on a cooler side of the grill when you put the chicken breasts on.  Serve the chicken with the grilled lemon halves and a nice green salad.

Combine all the ingredients for the vinaigrette (salt and pepper will be to taste) in a mason jar, put cap on a shake vigorously to emulsify (or whisk everything together in a large measuring cup).  Drizzle over greens and toss well to coat.

(Source:  Adapted from the Barefoot Contessa, Back to Basics and Tyler Florence) Print Friendly and PDF

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