TUESDAY LEMON CHICKEN

AFTER A LONG HOLIDAY WEEKEND, QUICK AND SIMPLE IS THE WAY TO GO. HERE IS A QUICK DISH WITH A LOT OF FLAVOR.

LEMON CHICKEN

CHICKEN BREAST

FLOUR

VEGETABLE OIL

WHITE WINE

LEMONS

HEAVY CREAM

FETA(FETA WITH SUN- DRIED TOMATOES)

CHOPPED SCALLION (1-2)

START BY COATING THE CHICKEN BREAST IN FLOUR AND PAN FRYING IN OIL.

IF YOU PREFER,BROWN THE CHICKEN ON BOTH SIDES AND PUT IN THE OVEN ON 400 FOR ABOUT TEN MIN. TO FINISH.

IN A SAUTE' PAN POUR 1/4 CUP OF WHITE WINE,JUICE FROM 2 LEMONS AND 1/3 CUP HEAVY CREAM. ON MED-HIGH HEAT BRING TO A BOIL AND REDUCE TO THICKEN (REDUCE BY HALF)KEEP IT MOVING SO IT DOESN'T BOIL OVER.

POUR OVER THE CHICKEN,AND SPRINKLE FETA OVER TOP AND CHOPPED SMALL SCALLIONS (THE GREEN ENDS ONLY)I RECOMMEND FETA WITH SUN-DRIED TOMATO,BUT PLAIN FETA WORKS WELL TOO.

THIS DISH IS GREAT OVER PASTA(ANGEL HAIR OR ORZO)I LIKE TO COOK MY ORZO (LIKE RICE) FIRST WITH A LITTLE BUTTER(BROWNING) THEN ADD CHICKEN BROTH,INSTEAD OF WATER(1 CUP OF ORZO -1 1/2 CUPS OF BROTH), BRING TO A BOIL .REDUCE HEAT TO MEDIUM,COVER AND LET COOK ABOUT 15 MIN,UNTIL THE ORZO ABSORBS THE CHICKEN BROTH.THIS GIVES THE ORZO A NICE TEXTURE.