MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Pepper Chicken Breasts
Categories: Poultry, Vegetables, Herbs
Yield: 4 servings

2 lg Boneled, skinned chicken
- breasts; (12 oz ea) patted
- dry
3 tb A-P flour
1 tb Lemon-pepper seasoning
2 tb Oil; more as needed
3 tb Unsalted butter
1 lg Garlic clove; minced
3 tb Lemon juice
Chopped parsley; for
- serving

Cut the chicken breasts in half horizontally and place
them on a large plate.

Combine the flour and lemon-pepper seasoning in a small
bowl and mix with a fork. Sprinkle the mixture evenly
over the chicken breasts, turning to coat all sides and
patting to adhere.

Heat a large (12") pan over medium-high. Add the oil
and, working in batches, cook the chicken breasts for 3
to 4 minutes on each side, until browned and cooked
through. (Add more oil if necessary. If the oil begins
smoking at any point, turn down the heat.) Transfer the
chicken breasts to a plate, and drain and discard any
remaining oil.

Add the butter and garlic to the pan, and stir over
medium-low heat for 30 seconds to 1 minute, until the
garlic is just starting to take on color. Add the lemon
juice (careful, it may splatter) and cook for another 30
seconds, until the sauce is slightly reduced.

Off the heat, return the chicken breasts to the pan,
turning to coat them in the sauce. Garnish with parsley
and serve hot. Store leftover chicken in a sealed
container in the refrigerator for up to 3 days.

By: Lidey Heuck

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Lemon-Miso Dressing
Categories: Vegetables, Citrus, Herbs
Yield: 2 Cups

1/4 c Aquafaba (See Tips)
1 tb Dijon mustard
4 tb Apple cider vinegar' divided
- more as needed
3/4 c Sunflower oil
1/4 c Sugar
2 ts (packed) fine grated lemon
- zest
1/4 c Fresh squeezed lemon juice;
- more as needed
3 tb White miso
2 cl Garlic; thin sliced
1 ts Onion powder
1/4 ts Celery seeds
1 ts Kosher salt; more as needed
2 tb Poppy seeds (opt); lightly
- toasted

In a liquid measuring cup or wide-mouth jar, combine the
aquafaba, mustard and 1 tablespoon of the vinegar. With
an immersion blender running on high speed, drizzle the
oil in a thin stream to blend and make the aquafaba
"mayonnaise."

In another wide-mouth jar, blend together the remaining
3 tablespoons vinegar and the sugar, lemon zest, lemon
juice, miso, garlic, onion powder, celery seeds and salt
until smooth. Return the blender to the aquafaba
mayonnaise, and with the blender running at high speed,
drizzle in the lemon-miso mixture. Stir in the poppy
seeds, if desired. Taste and adjust with salt, vinegar
and lemon juice as needed.

Cover and refrigerate remaining dressing for up to 1
week.

TIPS: Aquafaba is the liquid left over from cooking
beans and is often used for its thickening properties.
The liquid from a can of chickpeas works well here.

To make roasted broccoli, gently massage finely grated
lemon zest onto dark-roasted broccoli when you take it
out of the oven, then let it cool a bit. When it’s
nearly room temperature, transfer to a serving platter,
drizzle generously with the dressing, garnish with
finely chopped parsley or chives, and serve.

By: Samin Nosrat

Yield: About 2 cups

RECIPE FROM: https://cooking.nytimes.com

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