I bring the laptop into the kitchen and place it on the island countertop, rendering the island useless for cooking because I don't want to spill food on the computer. I then cook/bake on a small section of countertop located across from the computer. I spend my cooking time constantly going back and forth between reading the recipe and cooking. I just about always forget the measurements or ingredients that I need during the two step walk, turn and shuffle it takes to go back and forth. I must look like a 90 year old man when I try to follow recipes; Straining to read the recipe, forgetting over and over what and how much... it's a mess.
So, lately I have been winging it... a lot!
I found this recipe online somewhere, but I can't remember where. I'd love to give credit... but being as I changed it so much, it is probably such a far cry from the original anyhow.
I started by roasting a head of garlic in the oven at 400 degrees for 30 minutes. Typically, I would wrap in foil... but I was out. A quick call to mom saved the day. She said, "Ina roasts it in a pan all the time, just put some olive oil on it and watch it really well." Mom is a food network junkie - says Ina's name like they go way back or something... That's ok, buddy-buddy Ina's advice helped a lot!
Lemon Garlic Chicken with Chives
1 roasted head of garlic
1-2 tbsp. olive oil
3 tbsp. flour
1 cup chicken broth
8-10 chicken strips/tenders or 4 thin chicken breasts
3 tbsp. butter
Lightly coat chicken strips with flour and place in a hot pan with a little olive oil. Cook thoroughly.
Meanwhile, add one cup of chicken broth to a bowl. Add the zest and juice of one lemon to the bowl. Add the bits of roasted garlic to the bowl.
When chicken is finished cooking, add contents of bowl to the pan of chicken and bring to a slight boil. Reduce heat and stir in butter and 1/4 cup of fresh cut chives to the mixture.
I served with a side of Quinoa (bottom picture) and Green beans. The kids loved this chicken dish!