March 15-21 2009

Sunday: Lemon Chicken Risotto & Rolls

Monday: Spaghetti & Garlic Bread

Tuesday: Corned Beef & Cabbage

Wednesday: Left Overs

Thursday: Lemon Chicken Artichoke & Potatoes

Friday & Saturday: Left Overs (SMS not home)

Risotto with Chicken, Lemon, and Basil
(Cook's Country Oct/Nov 2008)
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.

1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper

1. Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.

2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.

3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.

Lemon Chicken with Artichokes and Potatoes
Serves 4
Though we prefer the flavor and texture of frozen artichoke hearts, one 14 oz. can of artichoke hearts (drained and patted dry with paper towels) may be substituted.

1 lb. small red potatoes, quartered
2 T.vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt and Pepper
1 9oz. box frozen artichoke hearts, thawed
4 garlic cloves, minced
1 t. grated zest and 1 T. juice from 1 lemon
2 T. finely chopped fresh oregano

1. Toss potatoes and 1 T. oil in large bowl. Wrap tightly with plastic wrap and microwave until edges of potatoes begin to soften, 4-7 min, shaking bowl (without removing plastic)to redistribute potatoes halfway through cooking.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add chicken and cook until golden brown and cooked through, about 5 min per side. Transfer to serving platter and tent with foil.

3. Add potatoes to empty skillet and cook until well browned, about 4 min. Stir in artichoke hearts and cook until heated through, about 2 min. Add garlic, lemon zest, lemon juice, and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serve.