Lemon Pepper Chicken

Lemon Pepper Chicken

“Hey Nana what’s for dinner?”  is the perpetual question at our house.  Thinking about what to make for dinner is a problem that people have complained about for years.  I remember my grandmother saying that she’d happily cook anything as long as someone told her what to cook.  I feel the same way!  But that seldom happens at our house so I’m always in search of something to make for dinner.

Since it’s summer time I try to make lighter fare.  Something simple and tasty to be exact.  I mean seriously who wants to slave over a hot stove in the heat of Summer??  Not I that’s for sure!

This Lemon Pepper Chicken fits the bill!  It’s tasty, light, healthier, and best of all super easy!  I serve it with sautéed veggies, whatever’s in season or what I find at Costco or Sam’s Club, and riced cauliflower.  This meal is pretty low in calories and is keto friendly for those watching carbs.

My family loves it!  So here’s the recipe!

Lemon Pepper Chicken

Ingredients:

4 Boneless Skinless Chicken Breasts, sliced in half thru the middle to make 8 thin slices.

1/2 Cup Flour or Coconut Flour if you want carb friendly

1 Tbs. Lemon Pepper 

1 Tsp. Garlic Powder

2 Tbs. Avocado Oil

1 Cup Chicken Broth

1 Tbs. Butter

1 Lemon – Cut half to use the juice, and cut the other half into slices

Instructions:

Combine flour and spices in a small container and mix well.

Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.

Dredge chicken slices in flour mixture, shake off excess.

Place in hot skillet and cook each side until done, about 3 minutes per side.

Set aside cooked chicken.

Add chicken broth to skillet and deglaze.

Squeeze lemon juice from the half of the lemon into broth and stir.

Melt butter in broth.

Lower heat and cook until sauce starts to thicken.

Add back cooked chicken slices and lemon slices.

Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker.  Don’t cook too long and allow all the sauce to evaporate.

Serve warm with your favorite veggies and side dishes.

 

 

Lemon Pepper Chicken
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Lemon Pepper Chicken
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Ingredients
Servings:
Instructions
  1. Combine flour and spices in a small container and mix well.
  2. Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.
  3. Dredge chicken slices in flour mixture, shake off excess.
  4. Place in hot skillet and cook each side until done, about 3 minutes per side.
  5. Set aside cooked chicken.
  6. Add chicken broth to skillet and deglaze. 
  7. Squeeze lemon juice from the half of the lemon into broth and stir. 
  8. Melt butter in broth.  
  9. Lower heat and cook until sauce starts to thicken.
  10. Add back cooked chicken slices and lemon slices. 
  11. Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker.  Don't cook too long and allow all the sauce to evaporate.  
Recipe Notes

Serve warm with your favorite veggies and side dishes.

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Creamy Rustic Tomato Soup

Creamy Rustic Tomato Soup

Nothing beats comfort food on a cold and stormy day.  Whether it’s a snowstorm or rainstorm comfort foods are always welcome.  And what’s the best comfort food on a wet and windy day?  Grilled Cheese sandwiches dipped in a bowl of steaming creamy tomato soup of course!

Dipping a crunchy sandwich dripping with gooey cheese into a hot bowl of creamy tomato soup brings back awesome childhood memories sitting in my grandmother’s kitchen on a winter afternoon.  But for some reason my grandmother always served Campbell’s tomato soup to which she’d heat with milk instead of water.  I guess Filipino grandmas didn’t do homemade tomato soup, but her Arroz Caldo, chicken and rice soup, was always awesome.

I digress, back to tomato soup.  As an adult I still love creamy tomato soup.  When I was a newlywed grilled cheese and canned tomato soup was pretty much all I could make, having had lots of practice during my school days.  Then I suppose you could say my tastes got a bit more sophisticated and I actually learned how to cook.  Homemade tomato soup was something I finally figured out how to make.  It’s actually pretty easy, specially these days when there are immersion blenders and canned fire roasted tomatoes.

These days my love of creamy tomato soup has been passed down to my grandkids.  So I make a big pot of my Creamy Rustic Tomato Soup on stormy days.  Of course there’s grilled cheese for dunking!

Making this soup is very easy, it just takes a bit of time. I use Fire Roasted Diced Tomatoes because I just love the Rustic flavors roasted tomatoes have.  To make the soup I sauté chopped onions and garlic, pour in the diced tomatoes, add spices and stock, then simmer for at least an hour.  I add lots of heavy cream, use my immersion blender to purée, then serve.

Ok, so maybe you don’t have an immersion blender, why not??, you really should consider investing in one, it’s a great kitchen small appliance; anyway don’t despair, you can use your blender, a bit messy and you must be very careful, but it’s doable.

Here’s a tip, if you are using a blender, cool the soup to almost room temperature, so you don’t get burned.  Pour  soup in the blender so it doesn’t overflow and leave room for blending space.  You may have to purée your soup in batches.  Return puréed soup to pot and heat before serving.  This is just one reason an immersion blender comes in handy!

So here’s my recipe!

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Creamy Rustic Tomato Soup

Ingredients:

3 Cans Fire Roasted Diced Tomatoes

1 Small onion finely diced

3 Garlic cloves finely minced

1 Tbl. Olive Oil

1 Tsp. Dried Oregano

1 Tsp. Dried Basil

1 Tsp. Onion Powder

1 Tsp. Garlic Powder

Black Pepper to taste

16 oz.  Chicken Broth

2 Cups Heavy Cream

Fresh Basil or Oregano for garnish (optional)

Directions:

Heat Olive Oil in a Dutch Oven or large pot.  Sauté onions until they start to turn translucent.

Add Garlic and sauté another minute or two, don’t burn it.

Add spices and mix well.

Add tomatoes and broth.

Bring to a boil.

Turn heat down to low and simmer covered for about 1 hour.

Remove from heat.

Stir in cream.  Mix until well incorporated.

Purée carefully with a hand held immersion blender (if you don’t have one see tip above for using blender)

Blend until the soup is smooth and not lumpy.

If it’s too thick stir in more chicken broth until you get the consistency you want.  You may need to reheat if it gets too cold when  you add broth.

Ladle into bowls and garnish with fresh basil leaf or oregano sprig if desired.

Serve hot.

 

Creamy Rustic Tomato Soup
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Creamy Rustic Tomato Soup
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