Chicken in Lemon & Parsley Sauce

Since Easter craziness, I've not really done any crafts of late, plus the weather has not been the very best.

Today all it's done is RAIN and thunderstorms! 

Which reminds me of being back home in Wales - the Rain that is.

I have been doing good lately, even with the naughty but nice easter chocolate madness.

I have kept up with counting my calories and exercising - to which I am pleased to say

That with the help of my LOSE IT app 

I am down 7lbs in 5 weeks

  This is my 6th week and weigh in this wed)

The app LOSE IT is so easy to use. I love it.

Yes, it does take a little time to calculate your meals of your cooking from scratch, but one you have them in the app, it's good to keep track of your calories.

So with yet another day inside, and wondering as to what I was going to make for dinner

And that it would be low in calories I decided on chicken tenders.

This is what you'll need:

 2lbs of chicken tenders

Flour

Lemon Seasoning

Salt and Pepper

Caper

Apple Cider Vinegar

Rice Vinegar

Parsley, Chopped

Lemon, squeezed.

Vegetable or Chicken Stock

Season the chicken with S&P.

Then lightly flour and set aside.

Heat your skillet with 3 Tablespoons of Olive Oil, 

Once the oil is hot, add the chicken.

Cook for 3 - 4 minutes on each side.

Once cooked, add the capers (if you don't like capers leave out) 

 & 2 Tablespoons of butter 

Good couple of splashes of Rice Vinegar

2 Tablespoons of Apple Cider Vinegar

Then cover and simmer for 3-4 mins

(If you're a wine drinker you can use White Wine instead of the vinegars ) 

Add the vegetable stock and cook for another minute.

Then add the parsley  and lemon juice, and allow to cook for 15 minutes.

Remove the chicken, cover and set aside. 

Now, I like my sauce to taste a little tastier, so I added 1/2 Tsp of Chicken Bouillon.

Stir well.

Add some cornflour to thicken the sauce. Stir well

Then to make it a little creamier, add some milk or cream & stir.

Stir well

Add the chicken back into the sauce, add some fresh parsley, cook for another few minutes.

Then serve.

You can serve with a fresh, tomato, cucumber & green onion salad,

Which is tossed in dill, lemon juice and salt.

This a quite a tart, yet tangy chicken dish, but quite delicious :)

Chicken In Lemon & Parsley Sauce

Add a side of steamed jasmine rice 

&

A dollop of

Fat free Fage yogurt with chopped parsley, seasoned with salt  & pepper.

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Bacon & Cheese Quiche

Looks delicious, doesn't it!

Even though the weather here is still cold and snowy, tonight, I chose to go light a little lighter with a Bacon & Cheese Quiche, with Roasted Rosemary Potatoes & Salad.

Here's what you need to make a Bacon & Cheese Quiche

(I did cheat a little and used a premade pastry crust)

1 packet of Bacon

1 Cup of Cheddar Cheese

2 Onions

4 Large Eggs

1 cup of Heavy Cream

1 Cup of Milk

1/4 Tsp Salt

1/4 Tsp Pepper

1 Tsp of Italian Seasoning

Pinch of Nutmeg

Preheat Oven 425 Deg

Line your pan with your pastry and cover with foil.

 Bake in Oven for 10 mins, then take it out and set aside. 

Turn the Oven down to 325 Deg.

Dice onions and saute in a pan until slightly browned.

Cook the bacon.

Layer some cheese first, then add bacon and onions, then finish with the cheese.

Measure the cream, milk, and eggs into a jug and whisk, add the seasonings and stir well.

Pour Cream/milk/egg mixture over the Quiche.

(I used a smaller pan this time and I had some egg mixture left over, so I poured it into a greased dish)

Place in oven and bake for about 40 mins.

To test poke a wooden toothpick into the middle and if it comes out clean, your quiche is cooked.

Now, while the quiche is cooking, I made some easy and quick Rosemary Roasted Potatoes.

Potatoes, Cut into chunks.

Rosemary

Sea Salt

Pepper

Olive Oil

Drizzle Olive Oil over the potatoes, sprinkle the Rosemary and Salt/pepper over and toss

Until each potato is coated. Pop in the oven to cook. 

Check your Quiche, once the pick comes out clean and its nice and golden brown take it out and let it sit and cool for ten minutes.

                 And here you have a delightful light dinner of

Bacon & Cheese Quiche

With Roasted Rosemary and Olive Oil Potatoes and a Dollop of  Sour Cream and Chive Dip

Enjoy, I know we did :)

*To Make the Sour Cream Chive Dip*

2 Cups of Sour Cream

1 Cup of Mayonise

Dash of Malt Vinegar 

3 Overflowing Tablespoons of Chives 

(You can use Dried chives if you don't have fresh)

Salt and Pepper to Taste.

*Mix everything together in a bowl and pop in the fridge till you're ready to use*

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