The other day I wasn’t quite sure what to cook, so when I went to the grocery store after work I just started foraging. I wanted something with chicken and gluten-free pasta. I also remembered the Meyer lemons that Kenny’s neighbor Jim had picked a couple days ago. I ended up grabbing some ingredients that looked like they could be friends, and by the time I got to Kenny’s house, I had a pretty good idea of what these elements could turn into.
I started by cutting some of the lemon rind off, and shaving the white bitter pith from it, exposing only the thin, flavorful, shiny peel that I love so much. Then the recipe clicked, after a little more experimenting. You know, it seems like sometimes the best meals come around completely by experimental accident, and this one is definitely one of those “happy accidents”. However, since this was just supposed to be a random dinner, I only have 2 pictures of the final meal. (After all, I wasn’t planning on sharing this recipe, since it was just flying around in my head a couple hours earlier.)
After I cut up the peel, I made my way to the stove. A few minutes later I had three different pots cooking with three different items. Fortunately Kenny always cleans up the dishes after I’ve made a horrendous mess. He’s amazing!
Anyway, the dish came out as I was hoping, and I hope you will love it as much as we did. Enjoy!
4 Tablespoons Butter, divided
1 Tablespoon Olive Oil
1 package Organic Chicken Tender cuts
1½ Tablespoon Garlic Powder, divided
2 Tablespoons Freeze-Dried Dill, divided
1 teaspoon White Pepper, divided
¼-½ cup Sauvignon Blanc (or other non-sweet white wine)
1 Large Meyer Lemon (all juice, 1 Tbsp of the peel, white pith removed, and chopped)
4½ teaspooons Arrowroot Powder, divided
¾-1 cup Milk
Gluten Free Rotini Pasta
Lemon Cream Sauce
Slowly melt 2 tablespoons of butter in saucepan on low heat. Add juice and whisk well while heating on the lowest temperature of your stove. Turn off heat and start the chicken. Once the chicken is cooking, turn the heat back to low and add 2½ teaspoons of arrowroot powder. Whisk well while continuing to cook on low till arrowroot is cooked in, and mixture begins to thicken. Turn off heat again. Once chicken is flipped over, turn heat back on and continue:
Add milk; whisk well and heat until just about boiling, still on low temp. Add remaining 2 teaspoons of arrowroot. Whisk well. Turn off heat, and serve.
Melt 2 tablespoons butter with olive oil on low heat; add 8 chicken pieces. Sprinkle with half of the garlic powder, White pepper, and freeze-dried dill. Let cook at a low-temperature until chicken begins to cook, and the white color is more than halfway up the sides of the chicken. Flip over and season with remaining garlic, dill, and pepper. Add one more tablespoon butter in the middle of the pan and swirl pan around to distribute evenly. Don’t move the chicken. Once pieces are completely cooked (which should take about 15 to 20 minutes), set aside on a plate, and cover with a paper towel to keep warm. Add wine to cooking pan and heat to deglaze. Whisk well and add one and a half teaspoons of arrowroot powder, whisking to fully incorporate, over low heat. Add 2 Tablespoons of the finished lemon sauce into it and stir well. Serve.
Cook pasta to manufacturer’s directions while making sauces; drain, and plate along with other elements.
Spoon gluten-free pasta on a plate. Drizzle lemon cream sauce over all. Top with chicken.
Drizzle chicken with wine sauce. Finish with fresh lemon peel chops.
PS: we ate this with fresh organic green beans on the side… which tasted amazing in the lemon cream sauce!
Please leave a comment! I’d love to hear what you think of this…
PLUS, please tell me of any “Happy Accidents” you’ve had in the kitchen! See you next week!