Regarding Lemons

(R.A.D. Stainforth and lemons and so on...)


Those lemons I bought at Christmas

are still in the fridge―

I had the best intentions

of squeezing them in Bloody Marys,

slathering curd on holiday toast,

but my pucker forgot,

preoccupied with pressing

unseasonal lemonade,

playing spoon and sugar,

flaying lodberries

with your lips.

tk/February 2013

Joseph Lorusso 

Join The Mag creative writing group.

lemony = spring

I love to make lemony things in the spring, so I dug out this recipe, which I haven't made in several years. You're gonna love this savory lemony-ness.  It's delicious served with red potatoes, couscous, or rice.  And best of all, like almost all the dishes I make, it's quick and easy. Give this a whirl and let me know how you like it. Notice the Blue Willow? Julia would be proud.

Willow's Chicken Francaise

(ingredients are approximate ... I'm not big on measuring)

4 large boneless skinless chicken breasts
1/2 cup vegetable oil
1 cup flour
3/4 tsp salt
1/2 tsp pepper
2 large eggs
1/2 stick butter
1/2 cup dry white wine
1/2 cup low sodium chicken broth
2 Tbsp freshly squeezed lemon juice
1 Tbsp flour
2 Tbsp half and half
1 tsp tarragon (or 1/4 cup chopped fresh flat leaf parsley)
1 whole lemon, thinly sliced

Place chicken breasts between 2 sheets of plastic wrap and gently pound with flat side of a meat mallet until 1/4 inch thick.

Heat oil in a 15 inch heavy skillet over moderate heat til hot.

While oil is heating, stir together flour, salt, pepper in shallow bowl. Dredge chicken, one piece at a time in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off.

Then fry, turning over once, until golden brown and cooked through. Transfer to a plate lined with paper towels and cover loosely with foil.

Pour off and discard oil, then heat butter over low heat until foam subsides. Add wine, broth and lemon juice and boil, uncovered, stirring occasionally until sauce is reduced to about 3/4 cup or so.

Whisk in about 1 Tbsp flour, then remove from heat and whisk in about 2 Tbsp of half and half. (Sauce should be on the thin side.) Add tarragon or parsley. Immediately spoon sauce over chicken, top with lemon slices and serve.