Spring has finally arrived in Middle Tennessee. Along with warmer weather, early April brings the celebration of Easter into many of our lives. I don’t know about you, but the dishes I prepare each year for our holiday dinner never deviate from our menu of 25+ years. We enjoy the tradition and familiarity it brings to the gathering. I’ve never dared to propose alternatives to the glazed ham, deviled eggs, and homemade rolls that grace our annual table. Traditions mean a lot to our families and friends. Rocking that stable boat will disappoint everyone, right? Maybe not. This year I’m keeping some favorites while replacing a few with these Easter- worthy spring dishes that celebrate and embrace the joy of the season.
Skillet Chicken Breasts with Creamy Lemon Pan Sauce
Ingredients
6 boneless, skinless chicken breasts, pounded thin
2 tablespoons olive oil
6 tablespoons butter
1 cup white wine
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 cups chicken broth
3 tablespoons fresh lemon juice
½ teaspoon sugar
1 cup heavy cream
Directions
Season chicken breasts with salt and pepper.
In a skillet over medium high heat, add olive oil and 2 tablespoons of the butter.
Brown chicken breasts about 4 minutes per side. Remove to a plate and cover.
Remove pan from heat; add half of the wine. Cook over medium heat until slightly reduced.
Add garlic and thyme. Stir one more minute.
Add remaining wine and chicken broth; cook for 5-6 minutes.
Add lemon juice, remaining butter and heavy cream; whisk 8-10 minutes until thickened.
Return chicken breasts to pan and heat through. 6 servings
Asparagus and Pea Orzo
Ingredients
4 tablespoons butter
2 cloves garlic, minced
4 cups chicken broth
2 cups orzo pasta
1 pound asparagus, cut into 2” pieces
1 cup frozen sweet peas
1 cup freshly grated Parmesan cheese
Directions
Melt butter in a large skillet over medium heat. Add garlic; sauté 30 seconds.
Add chicken broth; bring to a boil. Add orzo, reducing heat to medium. Cook 5 minutes, then
add asparagus. Cover and cook 4-5 more minutes or until liquid is absorbed and asparagus is
just tender. Add peas and Parmesan, stirring over low heat to blend cheese. 6 servings
Simple Crépes with Roasted Strawberries
Ingredients
Crepes:
¾ cup flour
1 cup milk
2 eggs
3 tablespoons sugar
¼ teaspoon salt
1 tablespoon butter, melted
¾ teaspoon vanilla extract
Extra butter for cooking
Vanilla ice cream, softened
Directions
Whisk first 7 ingredients together in a medium bowl. Over medium heat, coat a 10” skillet or
crepe pan with butter. Pour ¼ cup of batter into pan, tilting to coat surface. Cook about 45
seconds; flip and repeat on second side. Remove to a covered plate and repeat with remaining
batter.
Roasted Strawberries
1 pound strawberries
¼ cup sugar
Sea salt
2 teaspoons fresh lemon juice
¼ teaspoon vanilla extract
Preheat oven to 375º. Slice off strawberry stems. Cut larger ones in half. Roast for 25 minutes,
or until berries are tender.
To Serve:
Scoop 1/3 cup ice cream down the middle of the crepe, near one end. Roll to other end. Serve
on individual plates, adding strawberries and juice over top. 8 servings
Ready For Seconds?
Meet the Chef
Judy Beaudin is an award-winning competitive cook/baker. Her dessert and pastry work has been featured in national marketing campaigns and on HGTV. She has been featured in local and national lifestyle and industry magazines for her food and catering work.
