Keep It Simple

I've caught 5 Ingredient Fix on the Food Network a couple times recently, and it's inspired me to simplify my recipes.  For my cooking classes I like to introduce people to lots of different ingredients and techniques, so I find that my recipes are often not as simple as the things that I usually cook for myself.  But lots of ingredients don't necessarily equal better flavor.  Case in point, the delicious Smoky Chicken in Lemon Cream Sauce that I fixed today.  While I exceeded the "5 ingredients" of Claire's recipes (apparently I'm working on my own "8 Ingredient Fix" show), it's still a simple, yet flavorful dish.

I was inspired my the gynormous lemons my friend Janet gives me from her tree...

They are full of juice and have a pungent zest, so I wanted to create something yummy with this bad boy.  I had some leftover chicken from a class the other night and some half and half, so I immediately thought of a chicken in lemon cream sauce.  I cut the chicken into bite-sized pieces, seasoned them with salt & pepper and sauteed them in a little olive oil (oil, salt & pepper don't count in the 5 ingredient mix).  The color to me was a little boring, so I hit it with 1/2 teaspoon smoked sweet paprika (my newest love).  When fully cooked, remove from heat and keep warm. 
Next I added a tablespoon of butter (don't be afraid of butter; it wants to be friends, just not BEST friends), and scraped up all the delicious brown bits in the bottom of the skillet.  Next, stir in a teaspoon of flour followed by 3/4 cup of half and half.  Stir well and watch this beautiful sauce start to come together...

The paprika not only adds a little smoky flavor, but gives this a gorgeous creamy pumpkin color.  Now kick it up... add 2 teaspoons of lemon zest, 1/4 cup lemon juice, and a teaspoon fresh thyme leaves.  Return the chicken to the skillet and warm through.  Sprinkle on some sliced scallions and you are good to go!

I topped it with some sliced heirloom cherry tomatoes (any excuse to work those babies into a dish while they're in season) and served it over brown rice,. I think that the rice was a little heavy and took away from the bright, fresh flavor of the sauce; I would rather see it simply served over a bed of baby spinach.  Good thing I have leftovers.