Recipe: Pass or Fail - A Culinary Experiment
- Jonna Royer
- Jan 9, 2024
- 2 min read
Don't feel like reading the article? Just click the video below and watch!
In this exciting culinary experiment, I take on the challenge of randomly selecting a recipe to test its ease of creation. Join me on this journey of culinary exploration as I dive into the unpredictable world of cooking! From intricate dishes to seemingly simple recipes, I'll attempt to recreate them step-by-step, uncovering whether they're as straightforward as they appear—or if they might lead to unexpected kitchen adventures. Get ready to witness the triumphs and potential mishaps as I put these recipes to the test in "Recipe: Pass or Fail." Tune in for a rollercoaster of taste and discover whether these recipes get a thumbs up or end up in the "try again" pile!
Today, I experimented with the recipe: Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two. Did it pass or fail? You'll have to check the video to find out!
Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two
Ingredients
5 small red potatoes, rinsed and cut into quarters
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 teaspoon Italian seasoning
1 large chicken breast, sliced in half horizontally to make 2 cutlets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock
Zest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired
1/2 pound asparagus, rinsed and cut into thirds
Directions
1. Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
2. Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
3. Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
4. Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
5. Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.
Babe, you should have sliced it in half the long way to create 2 thin cutlets! Then it would have cooked faster. You are so cute to watch!
Great blog video on the Pass/Fail lemon chicken JJ and it does sound more like a fail! I do applaud cooking with wine though...😎 I had to laugh at one point. I don't cook very often which was confirmed when you had Alexa add potatoes to your shopping list and my Alexa responded with, "I'm sorry, you don't have any shopping lists. Should I add one?"