We’ve been blanketed with another heavy dump of snow..
it is at times like these that one must dig deep to find even the tiniest snippet of joy!
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Today I’ve decided this means staying inside, reading Landscape Painting Essentials and I am now trying to choose just the right mountain to insert into the demonstrated painting.
I hike in the Rocky Mountains and foothills.. how could I possibly paint the author’s mountain from somewhere in the States?
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As such, I have been perusing hikes and plein air painting spots from the past and decided that I am living in the perfect location for an artist.
Once done I will post the finished painting for you!
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Snowy days means savoury dishes.. I tried this buttery, lemony chicken last night. I think I will double the sauce next time as I would prefer extra for my veg and roasted potatoes. Delicious, piquant lemony flavour in every bite.
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Now.. which one shall I choose… which one would you choose?
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Aprés hike snacks and drinks
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Moody enough for its own painting I think!
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If this snow doesn’t stop soon I may have eaten my way through a whole loaf of French 50 Artisan Bakery’s Sourdough Heritage Grain Loaf (from Lina’s Italian Market, call ahead as they bring it in on specific days) with thick smears of Beurre d’Isigny (butter). That would take a large number of hikes to undo.. praying for spring weather!!!
- 1/4 cup flour
- salt and freshly ground pepper
- 3-4 boneless skinless chicken breasts
- 2-3 tbsp avocado or olive oil
- 4 sprigs fresh thyme of 1 teaspoon dried
- 2 tbsp finely diced shallot
- 3 -4 finely diced garlic cloves
- 2 tsps lemon zest
- 3 tbsp lemon juice
- 1/2 cup chicken broth
- 2 tbsp butter
- Heat oil in a cast iron skillet or a frying pan that works over high heat.
- If your chicken breasts are thicker like mine were, place between two sheets of parchment and pound until even and thinner.
- Season the flour with salt and pepper to taste.
- Dredge each chicken breast in the flour and place in the preheated skillet. If your skillet is crowded, brown the chicken in batches, adding oil as needed.
- Brown well on one side for about 5 minutes.
- Flip and brown for another 5 minutes or until almost cooked through.
- Wipe out the oil if you wish, I didn't have to do this.
- Sprinkle the thyme, minced shallot, and garlic around the chicken thighs. Lightly brown, don't let the garlic burn.
- Add the lemon zest, juice and chicken broth. Scrape the bottom bits that were left from browning the chicken. Add the butter and simmer for about 3 minutes.
- * I would double the sauce as I would have loved to have more for roasted potatoes and veggies!
That looks so beautiful Smidge!