Lemon Chicken Breasts

I thought I was familiar with all of Ina Garten’s recipes, but I was wrong. I tried this recipe for the first time this week and I’m glad I did. It is one of those dishes that you throw in the oven for awhile so you have time to work on side dishes or just check your email.

I do have one reservation about this dish. While it isn’t hard to make, Ina recommends that you use boneless, skin-on chicken breasts, which can be hard to find. If you have a good butcher I’m sure they will debone them for you, but if you rely on a grocery store for your chicken – good luck. We happened to go to Fairway this week to shop, rather than our usual run around the neighborhood, so I had to rely on what they had. I got bone-in, skin-on chicken because I knew the skin was going to be important to the flavor of the dish. I decided to bone them myself – big mistake. It added another 10 minutes of prep time, and a lot of frustration. My suggestion – buy bone-in, skin-on chicken breasts and just expect this to take 40 minutes to cook. You could probably use cutlets but it will definitely not be as juicy.

They will be perfect for sopping up the lovely sauce from the chicken.

Boil salted water and follow the directions on the bag.

Sautéed Spinach

2 TB. olive oil
3 garlic cloves, thinly sliced
2 TB. pine nuts (optional)
2 bags or bunches of spinach
salt and pepper
lemon wedge

Heat olive oil in a large pot over medium heat, when the oil begins to shimmer add the garlic and pine nuts, saute for 1-2 minutes. Add spinach to the pot and stir.  As it wilts it will release water; let the spinach saute some more (1-2 minutes), stirring frequently, until the water mostly evaporates. Add salt and pepper to taste, and squirt the lemon wedge over the spinach to serve.