lemon chicken with capers served over a {delicious} pea puree with oven roasted potatoes

when i saw the freshly shelled peas at the store this morning all i could think of was: pea puree! i first came across the concept of a pea puree watching an episode of “Top Chef” a few years ago when a contestant prepared some that mysteriously disappeared prior to being served (anyone remember that episode)? even though they never found the puree (!!) or shared the recipe-i remember making a mental note to make some one day.  it’s taken me this long (like two to three years) to finally make a first attempt! having tasted the (if i say so myself) d-e-l-i-ciousssss and oddly reminiscent of green eggs & ham puree tonight, i’m pretty sure it won’t be long before we have it on the menu again. the chicken is a lighter and easier take on a chicken piccata (leave out the capers if you prefer to make the flavors more rounded and create a possibly more harmonious marriage with the puree). the potatoes are a popular, easy, and reliable staple at our dinner table-once you have them you will always go back for more. the whole meal took all of thirty minutes to make-don’t ask me about the state of the kitchen afterwards-not exactly a pretty sight-might i suggest you take your time, and keep your kitchen happy:-) Continue reading
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summer salad nights: dijon mustard baked chicken breast salad with roasted potatoes and peppers

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i made this salad by chance tonight (thankfully, because it ended up being so good)-having no idea what to make for dinner, i started at the freezer this morning where i found four organic chicken breasts. the chicken was defrosted as i began building my salad starting from the top refrigerator drawer where i found several bell peppers (including a slightly shriveled up yellow one). working my way down i found lettuce, organic green onions, ripe avocados, and a few yellow potatoes. since the chicken takes a while to cook, i started on the marinade right away:

dijon mustard marinade

for the marinade:

  • 1-2 cloves of garlic, minced
  • 1-2 tbs dijon mustard
  • 1-2 tbs extra virgin olive oil
  • freshly squeezed juice of one lemon
  • sea salt & cracked pepper to taste
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