Lemon White Wine Chicken w/ Asparagus


Some nights I just want to eat dinner, so I make something simple and quick (think ramen noodles or canned soup). But sometimes, I feel a little creative.

Something I missed doing in January was pairing my dinners to a wine. Since I volunteered for that whole Dry January shenanigans, I missed out on the delightful experience of having food with a wine that complimented it. After opening my bottle of Easy Peasy Lemon Squeezy Sauvignon Blanc by WINC, I just knew I had to figure out some yummy dish to pair it with. Now, anyone who knows me well knows that I’m not exactly the most talented when it comes to cooking. I mean, I can follow directions for a recipe and usually things turn out alright, but I’m not typically one for “making it up as I go”.

I evaluated the situation in my fridge. I had a pound of asparagus, a pound of chicken breasts and a lemon. I also had my standard ramen noodles in the pantry. I poured myself a glass of vino and got to work.

First things first: Preheat the oven to 400 degrees F. Then, trim the asparagus bottoms and then chop the remainder into bite sized pieces. Next I transferred the asparagus to a mixing bowl where I drizzled it with olive oil and seasoned it with salt, pepper and a dash of garlic salt. I sprayed the baking pan with a spritz of olive oil spray and then poured the asparagus on. Once on the sheet, I gave them a spritz of lemon juice. Popped em in the oven for 12 minutes. The size of the asparagus will make the cooking time more or less, but these ones were pretty thin so I felt safe at 12 minutes.

While the asparagus was roasting (oh my gosh, I really love roasted asparagus), I cubed the chicken into bite size pieces. Mostly because it was easier to cook that way, but also because then I wouldn’t have to worry about cutting it later. I seasoned the chicken pieces with lemon, pepper and garlic salt. After heating some oil in a skillet, I poured the chicken in and began to cook it. I like my chicken really brown, so the cooking part of this will just vary on your heat and how big your pieces are. When I felt the chicken was 75% done (and that’s really just a guessing game when it comes to me cooking so use your own judgement here), I gave it a spritz of lemon juice andddddd….a couple splashes of the wine.

In the meantime I was also making my packet of ramen noodles. There’s directions on those packages/I’m guessing most everyone knows how to make ramen noodles, so we’ll skip that step.

When everything is finished, I plated the ramen noodles first, topped with asparagus and finally the chicken. It was so good and I could really taste the wine/lemon influence which made this beginner cook VERY excited.



Also, I should note that I only used about 1/2 lb of each chicken and asparagus for this dish. I was cooking for one and wasn’t sure how it would turn out, so I didn’t want to waste more than I had to. Looking back, I wish I’d made it all so I had leftovers today…but now I need to try to come up with something for tonight!

You’ll have to let me know if you decide to give this dish a whirl and how it turns out!

Also, if you are a member of WINC, I highly recommend giving Easy Peasy Lemon Squeezy a try. It was so delicious, especially paired with this meal. If you love wine but have never heard of or tried WINC, click hereĀ  and 1 of your bottles will be on the house!

Enjoy your Tuesday, everyone!


RECIPE: Romano Chicken w/ Lemon Garlic Pasta


Oh. My. Gosh. You guys, this is SO GOOD.
Besides my taste buds telling me so, the sure fact that something is really good is when my husband tells me that he wouldn’t change a thing. Most meals are “really good, but…” with a few ways he’d do things differently listed after that.

I don’t have a source on this one, because I wrote the recipe in my notebook awhile ago, so I apologize for that.

1 LB chicken breasts, butterflied or cutlets
Salt & Pepper
1/2 c. finely shredded parmesan cheese
1 egg, beaten
Dry parsley
1/2 c. panko bread crumbs
Olive oil
1/2 LB pasta (we used angel hair)
Juice from 1 lemon
3 cloves garlic, minced
zest from 1/4 lemon
2 TBSP cold butter

1. Put the cheese on a plate, the beaten egg with dry parsley in a bowl and the panko crumbs on another plate.
2. Preheat the oven to 375 degrees F.
3. Season chicken on both sides with salt and pepper. Then, dredge the chicken in the cheese, dip into egg and press both sides into the crumbs before putting on a baking sheet.
4. Bake chicken for 25-35 minutes, flipping once during the baking process.
5. While chicken is baking, cook pasta according to directions. Drain, but reserve about 1/2 of the water.
6. To a skillet, add lemon juice, lemon zest, salt and pepper and garlic. Cook until liquid is reduced to about half.
7. Next, add 1 TBSP of cold butter and melt into the sauce. While swirling pan, add the remaining 1 TBSP of butter and repeat. Stir in about 2 TBSP of pasta water to thin (add more if desired, I believe I did about 4 TBSP)
8. Add cooked pasta to skillet and toss. Serve with chicken over the pasta and a lemon wedge if desired.

This is seriously SO GOOD and I hope you give it a try! Yummmmyyyy. I had the rest of the leftovers for lunch today and now I want more.

Soul food.


One thing that my husband and I like to do together is cook. It was a lot more enjoyable when we had a bigger kitchen, but we’re making do for now. We had two delicious meals this week that I’d like to share with you!

Since most of my cookbooks are packed away, I’ve been getting a lot of recipes from Pinterest and will do my best to give credit where it’s due.
The first one was a Skillet Creamy Garlic Chicken with Broccoli. I halved the recipe from the blog, and ended up making a change or two along the way. This was extremely easy to make and all in one pan, which was awesome. Less cleanup = Happy Ashley!
SOURCE: http://bestrecipebox.com/recipes/creamy-garlic-chicken-broccoli/

1 LB Boneless, Skinless Chicken Breasts (I cubed mine since I had to use a wok instead of a skillet and didn’t know how the breasts would fit)
1/4 TSP paprika
2 TBLS butter, divided
3 cloves garlic, minced
1/2 can condensed cream of chicken soup (I used the whole can)
90 ML water (I guessed)
1/2 TSP chopped fresh parsley (I omitted this)
1-1.5 c. chopped broccoli
lemon wedges, optional

1. Season chicken with salt, pepper and paprika. Set aside. (I wished that I’d done this ahead of time and maybe let it marinate in a lemon butter sauce for a couple hours.)
2. Heat large pan on medium-high heat. Melt 1/2 of the butter. Add chicken and cook for 5 minutes each side (I guessed since mine was cut up) or until browned. Remove from pan, cover and keep warm.
3. In same pan, melt remaining butter. Add garlic and cook until lightly browned and fragrant. Whisk in soup and water. Cook until bubbly, turn heat to low.
4. Add chicken and broccoli to pan. Cover and cook for 10-ish minutes or until chicken is cooked through and broccoli is desired level of cooked.
5. Serve with rice or pasta, lemon wedges and parsley.

Ohhhkayyy….so my second recipe is SUPER easy and total comfort food. Which is perfect for January. Another one dish win….crockpot style! Introducing Crockpot Chicken and Dumplings!
SOURCE: http://www.spendwithpennies.com/crock-pot-chicken-and-dumplings/

1 Large Onion, diced
1 can cream of celery soup
1 can cream of chicken soup
1 TSP poultry seasoning
1 LB boneless, skinless chicken breasts
2 c. chicken broth
2 c. frozen vegetables (peas, carrots, corn…I did just corn and it was probably more like 3 c.)
1 can (8 pieces) refrigerated biscuits

1. Spray crockpot with no-stick spray
2. Add onion to crockpot and top with chicken breasts.
3. Combine soups, seasoning and pepper in a bowl. Whisk and then pour over chicken.
4. Cook on HIGH 6 hours.
5. Approximately 1-1.5 hours before serving, roll biscuits out flat. Cut into 4 strips. Add to crock with frozen veggies. Stir and continue cooking.
6. Remove chicken breasts about an hour later, shred and return to crockpot until biscuits are cooked.

We’ve made chicken and dumplings in the crockpot before and have found that the biscuits sometimes take a little longer to cook than I’ve planned. It all depends on how big the pieces are so take that into consideration. Such an easy recipe to make and also had enough for leftovers the next day, which is when everything is usually extra delicious!