Jamie says: Last night I made a special dinner- Lemon and Leek Chicken Cutlets. Why was it special? Two of the six ingredients have a little story.
I picked the lemon straight from the tree on Seahorse Key which is near Cedar Key, not far from Gainesville. Can’t get much fresher than that! Seahorse Key was a beautiful and peaceful little place with a gorgeous beach and vibrant citrus trees. University of Florida students and faculty use the area for research.
The second special ingredient was a bottle of wine from our family vacation to San Francisco, California last summer. It was a wonderful trip and the wine came from the Rubicon Estate where we did wine tasting (all but K, who wasn’t 21 at the time- but she got to taste it now).
I had fun using some different kitchen tools, too.
The aromas from the slicing, zesting, juicing, and cooking were wonderful. The house started smelling great…
Lemon and Leek Chicken Cutlets
- 2 leeks
- 1 whole lemon (picked fresh off the tree from Seahorse Key)
- 8 oz carton sliced, white mushrooms (Publix)
- 2 Tbsp extra virgin olive oil (Filippo Berio)
- 1/4 cup white wine (Captain’s Reserve, Napa Valley from Rubicon Estate in San Francisco, California)
- 3-4 chicken cutlets
- Rinse whole leeks thoroughly and again during slicing if you notice dirt on the inside. On a cutting board, slice stalks of leaves into thin circles, discarding leaves. Set aside.
- Rinse and grate lemon. Reserve zest. Cut rindless lemon in half. Juice both halves using the juicer. Reserve juice.
- Rinse mushrooms in a colander. Allow to drain.
- In a large saute pan on medium heat, add 1 Tbsp extra virgin olive oil. Add leeks and cook for about 4 minutes or until softened, stirring frequently. Add mushrooms, lemon zest, and lemon juice. Stir and cook an additional 3 minutes. Set aside in a bowl. Cover to keep warm.
- Add reserved 1 Tbsp of extra virgin olive oil to pan. Place chicken cutlets on the now empty saute pan. Cook for about 3 minutes. Flip chicken. Cook for about 4 minutes or until cooked throughout, this time with lid on pan.
- Add bowl of leeks and mushrooms to pan along with wine. Place lid on pan and heat for about 1 minute. Enjoy!
- Nutrition note: Lemons have a lot of flavor for only a few calories. One medium-sized lemon has 15 calories and 40% of your vitamin C needs for the day (according to Fruit and Veggies More Matters). No salt shaker needed for this recipe either.