Lemons make me happy. I never realized how much until they started appearing on daily grocery lists. There are few fruits that are as versatile. Savory, sweet and tart, lemons can infuse and elevate any dish from meats, soups, vegetables, and marinades. There are so many health benefits that you should make it a kitchen favorite, too. They are an excellent source of Vitamin C, linked to better immunity and lower blood pressure, they have anti-aging properties, are rich in antioxidants, and cleanse toxins from your body.
Vitamin C is also essential for the production of collagen, which holds the body’s tissues together. When a person doesn’t get enough, scurvy sets in. We all learned in history class about men sailing the seven seas in search of the promised land, and how they were particularly susceptible to the disease. Lemons share something in common with the sun in addition to its color. Its aromatherapy and ability to boost energy levels serve as a solar battery charger, and since I have been sheltering in place with beaches off-limits and Botox offices closed, this gal needs as much collagen and recharging as she can get.
I present to you a trick used widely by fancy chefs – just a little lemon juice, splashed into a dish at the very end of cooking, can be transformative. Even if its citrus notes are too subtle to notice, lemon adds a bright freshness, a finishing touch. It's an unheralded secret weapon. A dash of humble lemon can brighten any sauce exponentially without stealing the spotlight.
National Geographic researched DNA and found that wild citrus trees have been growing for around eight million years. They were especially prized by the ancient Romans who considered them a valuable commodity for their rarity, exoticism, and usefulness. So, when life hands you lemons, don’t waste them on lemonade. Put on a cute little apron, open your Southern Living cookbook, make lemon meringue, and pie that Mother Pucker right in the face.
Lemon Rosemary Buttered Chicken
INGREDIENTS:
- 4 boneless skinless chicken breasts
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan
- Juice of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
DIRECTIONS:
- Preheat oven to 400 degrees F.
- Season chicken with paprika, salt and pepper, to taste.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 3-5 minutes per side; drain excess fat and set aside.
- Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
- Bring to a boil; reduce heat and simmer until the sauce has slightly thickened, about 8-10 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
