Oh yum!!!

So, it was pretty tough to try and think of a single recipe I wanted to share. I have tons and tons-too many really! For your sake I won't list them all here. I will tell you where most of them are located though, any and I mean ANY Ina Garten cookbook. She is fabulous-really, I mean I want to be her when I grow up. Some of the ladies in my old lady book club thought I was joking when I told them my aspirations for when Vance retires. No joke, I want to buy a big beautiful house in the Hampton's ( who doesn't want that? Heck, I'd take it now if I could!) and spend my days shopping in quaint little farmers markets for ingredients for the delicious dinner I'll make that night. Sigh, doesn't that sound just lovely? Oh, and it will also have a big beautiful garden with all kinds of tasty veggies and herbs and flowers. JOY! (I'm pretty sure I'm part old lady-I love fussy old flowery stuff and teacups and all the junk people sell in antique stores).

On to the recipe! This one is super tasty and really easy, I sub the wine for chicken stock. I'm not opposed to using booze while cooking, I just never have any on hand. Weird. ;) Also, just about any kind of chicken works, and you don't have to leave the skin on either. The food police will let it slide.

Lemon Chicken Breast
	1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1½ teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon

Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Steam some veggies and toss a salad together and you'll have one tasty and very EASY dinner!