Food Spring recipe: Martha Stewart's creamy lemon chicken
These pecan pie bars use crescent rolls for a quick and easy dessert
Pecan pie bars: a golden brown sea of crushed pecans that sit atop a smooth filling and flaky crust. The bite-sized confection is ideal to serve as a holiday dessert, or to wrap up and gift to neighbors, friends and family. No matter how you choose to enjoy the tiny treats, this recipe - which was the grand prize winner of the 1973 Pillsbury Bake-Off Contest - breaks the process down into a few simple steps, with one secret weapon: crescent rolls.
The well-known TV chef Martha Stewart has the perfect recipe for everyone who loves it uncomplicated: creamy lemon chicken
Who is a fan of simple dishes that are not Countless bowls, pots and pans are in use, who will simply love this recipe from Martha Stewart for creamy lemon chicken. The healthy and sophisticated dish is on the table within 35 minutes. The chickens cook themselves almost by themselves and if you swap cream for cream cheese, the food becomes even healthier thanks to less fat, Martha writes in her Instagram post.
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Martha Stewart often gives classic recipes an exciting twist, as this creamy lemon chicken with spinach-artichoke dip proves.Ingredients: 450 g chicken schnitzel Salt and pepper A little flour for marinating 2 tbsp butter 2 tbsp olive oil 3 cloves of garlic (chopped) 1 tbsp thyme leaves 300 ml chicken broth 115 g cream cheese 300 g baby spinach 250 g artichoke hearts 3 tbsp fresh lemon juice 30 g Parmesan (finely grated)
Rice or noodles are suitable for serving.Preparation:
1. Heat a large pan over medium heat. Put some flour on a flat plate. Wash the chicken and season with salt and pepper on both sides. Then dip into the flour on both sides and knock off. Put the butter and 1 tablespoon of oil in the pan.
2. When the butter has melted, put the chicken in the pan. Turn after a few minutes until it is slightly golden brown on the outside but not quite through - about three minutes in total. Then remove from the pan and place on a plate.
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3. Add 1 tablespoon of oil, garlic and thyme to the pan and fry briefly, but be careful, because garlic burns quickly (). Deglaze with cream cheese and broth. Simmer until the cream cheese has dissolved. Add the spinach and stir for another 3-4 minutes until the spinach has collapsed. Stir in artichokes and cook for another minute. If you like, you can cook some rice on the side.
4. Now you can put the chicken back in the pan. Simmer until the sauce is reduced and thickened a little and the chicken is cooked through (approx. 3-5 minutes). Remove from heat and pour lemon juice and parmesan over the top. Serve with rice.
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