Tuesday, January 22, 2008

What's cooking at FLC:
Cranberry soy chicken

A coworker of mine was remarking today that not only is she tired when she arrives home after a long day but she's sick of everything she's been making lately. I told her to come and visit me at Figs, Lavender, and Cheese to see what we're having. It might not be better, but at least it's different! And on weeknights, I focus on the quick and the easy.

This is one of the recipes I often turn to when I can't see or think straight (my scooter crash this morning was particularly taxing and has left me feeling sort of rubber-headed). And I think it's one of the best things that can be done with boneless, skinless chicken breasts that doesn't involve adding a lot of fat (like olive oil) so they aren't dry and tasteless.

INGREDIENTS


1/3 cup low-sodium soy sauce

1/4 cup fresh lemon juice (hurray for my Meyer lemon tree in the back yard!)

2 teaspoons minced garlic

1 can whole cranberries (I use homemade cranberry preserves using the recipe from Cook's Illustrated and canning them in a hot water bath—really easy and nice to have on the shelf. I always make a few batches when fresh cranberries appear in the stores.)

3 tablespoons butter (I've used less)

Kosher salt and ground black pepper to taste

3 boneless, skinless chicken breasts

INSTRUCTIONS

Preheat oven to 425°. In a saucepan, bring the soy sauce, lemon juice, garlic, cranberries, and butter to a boil. Lower heat, and simmer for 5 minutes until well combined. Season to taste.


While sauce is simmering, cut chicken into strips about 1/2-inch thick. Season with salt and pepper, and arrange layer in a 9 x 13-inch baking dish. Pour sauce over strips, and bake for 15-20 minutes, until cooked through. Serve over rice with extra sauce.


Serves 4 (dinner plus lunch leftovers for Husband in our house)
I served this with steamed white rice (we're trying to eat more whole grains, but damn it, I like white rice), sauteed greens, and butternut squash (left over from a panade the other night—that's another recipe post) cooked in browned butter with sage.


Quick, easy, nutritious, and Sophie liked it.



Thanks to all who offered their good wishes following my scooter crash. I'm feeling better, and ice plus a steady dose of ibuprofen should have me in skiing shape by the weekend.

9 comments:

lisagh said...

Email me with your color wishes and we can discuss what type of chapeau you would like :)

tulipmom said...

This sounds easy and right up my husband's alley. Thanks!

gwendomama said...

goodlord, woman! you have to slow the fuck down! you are way too prolific and putting me to shame here.
i think you better just come on down here and let me get you drunk. that will take care of you for a while.

jesus, martha!

Libby said...

Cindy, you made this post-crash? You are one determined woman!

I hope you continue to mend.

Kate said...

That sounds great, and so easy! I needed something new to make since I only have about 15 minutes each night after putting that silly baby to bed...

I hope you are feeling better today!

Impoverished Preppy said...

That looks so tasty - I can't believe that this is what you make when you aren't up to thinking! That's when I order Chinese!

Reading through some of your other posts, I love Yosemite (we go every summer) and Truckee/Tahoe. Such great hiking!

AKR said...

Yaks! You made dinner after a fall from your scooter?! If I were you, I'd make hubby order pizza. I hope you rest up A LOT... for the sake of the next ski trip!

Cindy said...

Gwendomama--You so crazy. I may post more regularly, but you rule the rant. No one does it better than you.

xo

Belle in Bloom said...

That looks amazing. You are amazing. If I had crashed like that, my Hunny would be cooking all week. You really should have milked that a little more. lol
btw, Sophie is a doll!