This is part two of my cooking with lavender from the garden. I used fresh lavender on boneless chicken thighs instead of what the recipe called for which was dried lavender on a whole chicken. I also grilled it instead of roasting in the oven, so it was a great summer dinner.

Get the recipe here.

Great recipe for anyone who doesn’t have time to cook dinner. This takes about 30 minutes, just make the chicken is cooked through. The ingredients are also basic and probably already exist in your pantry. It’s a one skillet from stove top to table! Recipe adapted from Lidia’s Family Table by Lidia Bastianich.

Skillet Chicken Breasts with Olive Oil and Garlic

• Servings: 4 to 6
• Time: 30 minutes
• Difficulty: easy
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Ingredients

• 6 boneless skinless chicken breasts
• 3/4 teaspoon of salt, more if needed
• 1/2 cup of flour
• 1/4 cup extra virgin olive oil
• 2 tablespoons of butter
• 8 or more large garlic cloves, sliced
• 1/4 teaspoon of hot pepper flakes
• 3 tablespoons of capers, drained
• 2 tablespoons red wine vinegar
• 1 cup of turkey broth or vegetable broth
• 1 tablespoon of dry bred crumbs

 

Directions

1. Season the chicken on both sides with salt. Dredge into the flour , shake off excess.
2. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in the skillet over medium heat. Place the chicken, let them cook for a about 4-5 minutes on each side or till lightly browned.
3. Scatter the garlic all around the spaces in between the chicken and turn up the heat slightly, shake the pan. Add the red pepper flakes, wait a couple of minutes. Then add the capers. Shake the pan to distribute the seasonings and juices.
4. Raise the heat a bit more and pour in the red wine vinegar. Shake the pan again and let the vinegar reduce for about a minute.
5. Pour the broth and bring to a full boil. Drizzle 2 tablespoons of the oil around the pan and some salt. Let it bubble for a few minutes to reduce, shaking the pan again. Add the bread crumbs around the chicken not on the chicken and let the sauce thicken.
6. Take the pan off heat and add parsley.

Here’s part 2 of my recipes from Savannah, Georgia. This recipe is also from chef Paula Deen. It called for a quart of heavy cream, but I only added a pint and the rest I added chicken stock  and half and half in equal parts.

The recipe is on her website Lady and Sons Chicken Pot Pie.

Here’s another recipe from the Lidia’s Kitchen show. It is so simple and delicious! I don’t have the exact measurements, I had to eyeball it by watching the show. The amounts can vary depending how many your are cooking for. At least one chicken breast per person.

Cut skinless chicken breast into 2 or 3 small portions and pound to flatten between plastic wrap. Chop rosemary, sage leaves and garlic add to the chicken. Add salt and olive oil, mix well with hands and place in sealed plastic bag. Marinate overnight or at least 3 to 4 hours.

Using a nonstick pan, sear the chicken on both sides till lightly browned. Set aside. Cut off the stems off the mushrooms. Add 2 tablespoons of butter and 2 crushed garlic cloves to the pan. Saute the mushrooms. Add some cognac or brandy to the pan and season the mushrooms. Place the chicken back to the pan to warm through, add parsley and serve.

This is from one of my favorite cooking shows Lidia’s Kitchen. I don’t have the exact measurements of the ingredients, I couldn’t find the recipe on her website. I pretty much eye-balled it by watching the show, but it’s quite easy.

You should have at least 3 drumsticks per person. For 3-4 servings I used 2 yellow peppers and 2 red peppers, seeded and quartered. I used 2 onions peeled and quartered, leave the bottom piece intact so the onion won’t unravel.

Preheat oven to 375F.

First saute the onions in olive oil till lightly browned, season with salt. Then spoon onions over to a baking dish. Saute and season the peppers, spoon over the onions.  Brown and season the  chicken. Place the chicken over the onions and peppers.

Add fresh oil and add crushed garlic, about 3 to 4 cloves. Add about a teaspoon of paprika. Add a cup of dry white wine and simmer to reduce. Pour over the chicken. Bake for about 40 to 45 minutes. I also placed in on the bottom rack.

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This is a different twist to this dish, it’s made with thighs instead of chicken breast.  The tomato sauce is also lighter with fresh plum tomatoes. Special note from the chef, Lidia Bastianich; if you want a crunchier chicken don’t add the sauce when baking in the oven. Also, the recipe calls for the tomatoes to be peeled. I made a cross slit on the end of each tomato, placed in boiling water and then placed in a bowl full of ice water. It’s much easier to peel using this method.  Here’s the link to the recipe. Lidia does update her website, if the link is no longer available let me know.       http://lidiasitaly.com/recipes/chicken-parmigiana-light/