The broc I served with chicken.. BEST way to make it!!
ROASTED GARLIC LEMON BROCCOLI
recipe courtesy allrecipes.com
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Oh HELL YES!!! Such a light and easy summer supper recipe. You are gonna LOVE.. Succulent chicken bursting with tarragon deliciousness. I served it with roasted broccoli and a white Bordeaux.. TOTAL. EFFING. YUM.
CHICKEN IN TARRAGON SAUCE
recipe courtesy Williams-Sonoma.com
4 boneless, skinless chicken breast halves
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
3 Tbs. chopped shallot
1 Tbs. chopped fresh tarragon
1⁄2 cup heavy cream
Fresh lemon juice, to taste (optional)
Chopped fresh flat-leaf parsley for garnish
Trim any excess fat from the chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1⁄2 inch.
In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sauté gently, turning once, until the chicken is golden and opaque throughout and the juices run clear when the meat is pierced with a knife, about 3 minutes per side. Transfer the chicken to a warmed plate and keep warm.
Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken. Sprinkle with parsley and serve immediately.
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).