Nothing tastes better than the first few springtime meals. Light, bright and lemony with citrus flavors. These two recipes celebrate the season.
Lemon Thyme Chicken
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh thyme
- In small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken.
- In large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove; keep warm.
- In same pan, melt butter over medium-high heat. Add onion; cook; stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from pan bottom. Bring to boil; cook; stir until thickened, about 2 minutes. Serve over chicken.
- Sprinkle with thyme.
Easy Citrus Tart
(From Food Network Magazine)
- 14 whole graham crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 batch curd
- Whipped cream, for topping
- 1 cup sugar
- 1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (2 to 3 lemons)
- Pinch of salt
- 3 large eggs plus 3 egg yolks
- 4 tablespoons cold unsalted butter, cut into small pieces
- Make curd by whisking sugar, lemon zest, lemon juice and salt in medium saucepan. Whisk whole eggs and yolks in small bowl, then whisk into lemon mixture. Cook mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from heat and whisk in butter a few pieces at a time until incorporated. Strain mixture through a fine-mesh sieve into small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
- Make tart by preheating oven to 350 degrees F. Break graham crackers into pieces, then pulse in food processor with sugar until finely ground; drizzle in melted butter and pulse to combine.
- Press crumb mixture into bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
- Pour curd into prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove springform ring and transfer tart to a platter. Top with whipped cream.