Lucious Lemon Chicken

If you are having those in-laws or that special guy over for dinner and you want to impress them with your culinary skills.....this is a great recipe! I came up with this about 2 years ago and everyone just raves over it.....what they do not know is that it is incredibly easy to make. This recipe will serve 4-5 adults generously and costs under $25 to make!

Ingredients:

1 lb. boneless skinless chicken breast

1 lemon

1 tsp. sea salt

1 tsp. black pepper (I prefer fresh ground)

1/2 pint of heavy whipping cream

2 c. italian bread crumbs

1/4 c extra virgin olive oil

3 c rigatoni pasta (I use wheat)

1/2 of a medium white onion

6 medium portabella mushrooms

1 small zucchini

1/4 c italian dressing

2 tbs. butter or margarine

1 cup italian cheese (blend of asiago, parmesan, mozzarella)

Fill a pot half way with hot water, add a healthy pinch of salt and then add your pasta. Boil on medium until pasta is cooked....yet firm (al-dente).

Cut onions & mushrooms length wise. Slice zucchini in 1/4 inch pieces and saute on low in a pan with 1 tbs. of olive oil on low heat.

In a small sauce pan add the zest of one lemon (grated skin of lemon), salt, pepper (about three turns of the grater) and your heavy whipping cream.....set your naked lemon aside....you will use this later. Simmer on low for about 10 minutes. Add 1 tbs. flour and whisk until there are no clumps. Return to low heat.

Take chicken and trim all of the fat and ligaments from it. Lay the chicken flat on the cutting board and press down firmly on it with the palm of your hand. With a sharp knife cut the chicken through the center making 2 thin pieces of chicken with the 1 breast. Dip the chicken in egg and coat with bread crumbs. Add 1/4 c olive oil to large saute pan and cook chicken approximately 12 minutes on each side on medium heat. Assure that the chicken is cooked thoroughly and is browned on both sides. Take the lemon and squeeze all of the juice onto the chicken and let simmer for about 2 minutes. (not only does the lemon and an additional zing to chicken but it also helps to clean the pan...lemon is a natural grease cutter)

Remove your pasta from the heat and strain. Place pasta back into the pot and toss with butter or margarine. Add your sauteed veggies, italian dressing and cheese and toss until evenly coated.

Bring your lemon sauce to a high boil for about 1 minute while steadily whisking it... so it does not scorch Pour over each piece of chicken individually. Enjoy!

Chardonnay compliments this dish nicely. Recommended is Sutter Home ($6-$8) or Woodbridge ($7-$12) both are available at most local liquor and wine stores.