Lemon-Honey Chicken

Is anybody out there? I know it's been a while, but I hope you are sticking with me! I promise there will be a lot of yummy things coming out of my kitchen again soon.

I can't believe our baby girl is 10 weeks old already - time is flying and life is crazy, but wonderful. Believe it or not, Jon and I have done a lot of cooking since becoming a family of three. Thank goodness for the grill - Jon has been marinating and grilling like crazy, and our meals have mostly consisted of grilled meats, grilled veggies, and easy sides, like baked potatoes, orzo, pasta, rice, or noodles. I have also been cooking meals that we love from my blog, so I haven't had anything new to write about here.

The biggest change in our kitchen is that we usually have to eat one at a time, or cut our food quickly so we can hold our baby girl. Why is it that she can be sound asleep, but as soon as she hears our plates hit the table, she's awake and screaming? And it doesn't matter if we eat at 6, 7, or 8, she knows when it is dinner time.

Ok, back to the food. I did make a few new meals over the summer, one of them being this Lemon-Honey Chicken. Actually, I made it a month ago, but am just now getting around to posting! I bookmarked the recipe a while back when I saw it here on the blog Closet Cooking. I made a few changes, so my version is below.

Ingredients

• 2 chicken breasts
• Salt and pepper
• Flour for dredging
• 2 tbsp olive oil
• 1 tbsp ginger, grated
• 1 lemon, juice and zest
• 2 tbsp honey (I used 1 tbsp)
• Added: 2 small cloves of garlic, minced
• 1/4 c chicken stock (I used about 3/4 c)

Directions

• Season chicken with salt and pepper, coat with flour, shaking off excess
• Heat 1 tbsp oil in a pan over high heat
• Add the chicken and cook for 2 min per side, lower heat, and cook another few minutes per side until cooked through. Transfer chicken to a dish and keep warm.
• Add 1 tbsp oil to the pan over medium high heat
• Add ginger and garlic; saute until fragrant
• Add the lemon zest, juice, honey, and stock. Bring to a simmer, reduce to thicken.
• Serve sauce over the chicken (I made this a month ago so I can't remember exactly, but I am pretty sure I returned the chicken to the pan for the last 3-4 minutes of cooking).

This dish was very fragrant, actually a bit too much for Jon's tastes (too much ginger and still too sweet, even with just 1 tbsp of the honey). I agree with him on the ginger, so next time I'll use less, but I did like the sweetness from the honey mixed with the brightness from the lemon.