Lemon Chicken

Ingredients


U.S. Metric Conversion chart



1 medium lemon

1 teaspoon(s) parsley flakes

1/2 teaspoon(s) salt

1/4 teaspoon(s) pepper

1 tablespoon(s) all-purpose flour

1 teaspoon(s) all-purpose flour

4 large (about 1 1/2 pounds) skinless, boneless chicken-breast halves

1 tablespoon(s) olive or salad oil

2/3 cup(s) chicken broth

Lemon slices, for garnish

Parsley sprigs, for garnish



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Directions



From lemon, grate 1/2 teaspoon peel; squeeze 1 tablespoon juice.

On sheet of waxed paper, mix grated lemon peel, parsley flakes, salt, pepper, and 1 tablespoon flour. Use to coat chicken-breast halves.

In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken breasts until tender and golden brown on both sides and juices run clear when chicken is pierced with a knife, turning chicken once, about 7 minutes. Remove chicken to warm platter.

In 1-cup measuring cup, with fork, mix chicken broth, lemon juice, and 1 teaspoon flour until smooth. Pour chicken-broth mixture into drippings in skillet. Over high heat, heat to boiling; boil 1 minute. Spoon sauce over chicken. Garnish with lemon slices and parsley sprigs.

The Ultimate Cheesecake with Warm lemon Blueberries

 

Ingredients


Crust:

2 cups finely ground graham crackers (about 30 squares)

1/2 teaspoon ground cinnamon

1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Directions

Preheat the oven to 325 degrees F.



In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.



Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.



For the Filling:



In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.



Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.



Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.



Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.





Warm Lemon Blueberries:

1 pint blueberries

1 lemon, zested and juiced

2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield 6 Servings