I can't call this a recipe...but if you must:
one-pan lemon chicken with mushrooms and shallots
serves 2 ingredients are in bold print
Preheat the oven to 350 degrees Fahrenheit (177 Celsius/Gas #4). Place a large heavy (cast iron +/ or oven safe) skillet on the stove and heat over medium-high flame. Pour in a bit--say 2 teaspoons-- of olive oil. Add 8 ounces whole button mushrooms with four or five grinds black pepper and 1/2 teaspoon dried thyme or marjoram. Stir in 3-4 shallots and a clove of garlic--all chopped coarsely. Let cook a minute or so and add two meaty, boneless chicken breasts, thoroughly salted and peppered, along with a quartered lemon that you have first squeezed over the chicken and vegetables. Brown the chicken quickly on one side--two minutes or so; turn and brown briefly on the other.
Place skillet in oven and let cook until the chicken is just barely done* and mushrooms are brown. Check at 5, then 10 minutes, replacing chicken in oven for another five minutes or until done. Serve hot, making sure each person gets some lemon. Some fresh spinach to the side works nicely and the oil, along with the lemon juice, makes a nice ad hoc "dressing." If you'd like rice, make it ahead; this dinner is done in just a few shakes of a stick.
*Chicken should be cooked to 165 degrees Fahrenheit for safety. I don't give a specific timing as it greatly depends on 1. How hot your skillet has been. 2. The size/weight of the breasts. 3. How long you cook them on top of the stove before putting them in the oven.
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On my More Time at the Table blog this week: Minnesotastrone...
Have fun cooking and taking care of yourself,
Alyce
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