When life hands you lemons throw a lemon themed party!! Things can get a little sour sometimes and when my friend Jen shared some bad news I decided to have her and her husband Todd over for a little “Lemon to Lemonade” dinner party.
Jen brought some Lemon Martinis and made them with a sugared rim. They were really yummy. I forgot to get the recipe but they weren’t too tart and the sugar rim was a premade lemon drop sugar.
I set the table with some Lemon water and a we enjoyed a few lemon beers called “Summer Shandy”
Jen had brought some flowers that she arranged with lemons in the vase. The flower are currently on my desk at work now and still look great a week later.
Ron made the first course which was a shrimp with a lemon sauce over shaved carrots and chayote (which is a cucumber zucchini tasting veggie)
I made the salad course; it was a citrus salad with a pomegranate vinaigrette dressing on romaine hearts.
The main dish was supposed to be Lemon chicken with a mushroom sauce but after a few martinis I totally forgot to make the mushrooms. I served it with a side of roasted red potatoes and zucchini and summer squash gratin.
We finished off the meal with a lemon souffle that was light but too tart and not really that tasty. It was served in the hallowed out lemon so at least it looked cute.
Here is the Lemon Chicken Recipe ~Enjoy!
Baked Lemon Chicken with Mushroom Sauce
Submitted By: Joyce Sokoloff
Photo By: Dianne
6 skinless, boneless chicken breast
1 tablespoon olive oil
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
|1.||Preheat oven to 400 degrees F (205 degrees C).|
|2.||Place the olive oil in an 8×8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.|
|3.||In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!|
With this recipe I will mark LEMONS of my list of the Fruits and Veggies Challenge!!!!