It looks like Fall has unofficially crept up on us while we were not looking. The nights have started cooling off and the mornings, you guessed it, foggy. I don’t think there has been a clear morning since June or July that I have driven to work and it not being foggy. Momma Said, “Just be glad you wake up to any kind of morning.”
Speaking of fall, I already see people with their decorations out, but I guess I am behind the times because I didn’t realize that there is not even a full week left until Autumn begins. All the joyous decorations seem so happy.
I never really thought about it but what is so happy about being a Jack-o-lantern? You get the top of your head cut off, all your guts scooped out and then a cheesy smile carved onto your face. You end up looking like the Joker from the Batman movies.
And always a smile on the face of the scarecrows. What is so funny about having straw for brains and a stick stuck up your butt? You get someone’s raggedy clothes, an old hat that has seen better days and left out in a field by yourself. That sounds more like a crime scene coverup to me. Momma Said, “Check the missing persons files if someone puts a scarecrow up in an odd place.”
Lemon Garlic Chicken
Ingredients:
4 boneless, skinless chicken breasts or thighs
salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1⁄4 cup shallot, diced
1⁄2 cup chicken broth
1 tablespoon lemon juice
1⁄2 teaspoon dried thyme
1⁄4 cup heavy cream
Directions:
Pat the chicken dry and pound to an even thickness with a rolling pin. Season on both sides with salt and pepper, and set aside.
In a large skillet, warm the olive oil over medium heat. Sear the chicken for 3-4 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
In the same pan, melt the butter. Add the garlic and shallots and cook until fragrant, about 1 minute.
Add the chicken broth, lemon juice, and thyme, stir, then bring to a simmer and cook for 5 minutes.
Slowly stir in the heavy cream and return the chicken to the pan. Reduce heat to low and simmer for 5-7 minutes, or until chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
Garnish with chopped parsley and serve immediately with a selection of sides.