Lemon Artichoke Chicken.......

The ten inches of snow we got on Tuesday has finally started to melt.   There is a feeling of renewal in the air.   To celebrate the season of regrowth I made this wonderful chicken dish.  The whole dinner tonight felt like a breath of spring.   Here is the recipe. Enjoy!

Ingredients:
1 1/2 lbs. boneless, skinless chicken thighs
1/2 cup flour seasoned with 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. dried oregano and dash sweet
paprika.

4 tablespoons olive oil

1/2 cup white wine
1 cup low sodium chicken broth
1 can artichoke hearts
3 cloves garlic, minced

the juice from one lemon
the zest from lemon

handful of grape tomatoes

 Directions:

1. Coat chicken thighs in seasoned flour.  Shake off any excess flour.

2. Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.

3. Add wine, chicken broth and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add garlic, lemon juice and zest and cook for 2 more minutes.

4. Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce has reduced a little.

5. Return chicken to skillet, toss in the grape tomatoes and cook until chicken is no longer pink.  About 5 to 7 minutes more.

The chicken was moist and pleasingly tangy from the lemon juice.  I served the chicken and artichokes with roasted red potatoes and steamed asparagus with lemon and grated fresh black pepper.  Delicious!

The Perfect Meatball.......

My sister Mary and my brother-in-law Rick made these tender and delicious meatballs for my nieces baby shower last weekend.  I have thought of nothing else but these meatballs since.  The recipe comes from Allrecipes.com. and I will never use another recipe but this one again.

Here is the recipe, adapted slightly with portions only.

• 1 1/2 lb. ground beef
• 1 lb. ground veal
• 1 lb. ground pork
• 4 cloves garlic. chopped
• 3 eggs
• 1 1/2 cup grated Pecarino Romano Cheese
• 1/4 chopped parsley
• 2 cups stale Italian bread crumbs
• salt and pepper to taste 
• 1 1/2 cups water

In the food processor, add the chopped garlic, stale Italian bread and parsley, process until bread, garlic and parsley have become crumbs. In a large bowl, add all the meats, eggs and cheese.  Next, empty the crumb mixture from the food processor into the meat bowl and start to mix while adding the water a half cup at a time.

 From into good size balls and bake for 30 minutes in a 350 degree preheated oven.

After the 30 minutes in the oven, simmer for an hour in your favorite sauce.  I used my quick home made summer sauce. (marinara) You've got to try these meatballs.  They were perfectly seasoned and tender enough to use a fork to cut through.