LEMON NOODLES RECIPES

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CHICKEN PICCATA WITH BUTTERY LEMON NOODLES RECIPE | REE ...



Chicken Piccata with Buttery Lemon Noodles Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 2 servings

Number Of Ingredients 19

8 ounces pasta (fettuccine, linguine, angel hair)
1 tablespoon butter 
1/4 cup finely minced fresh parsley 
Zest and juice of 1 lemon, or to taste 
Kosher salt and freshly ground black pepper
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour 
2 tablespoons butter 
2 tablespoons olive oil 
1 clove garlic, minced
1/2 cup low-sodium chicken broth, plus more if needed
1/2 cup dry white wine 
Juice of 1 lemon 
1/2 cup heavy cream, plus more if needed
1 tablespoon drained capers 
2 cups arugula 
Parmesan shavings, for garnish 
Chopped fresh parsley, for garnish

Steps:

  • For the buttery lemon noodles: Cook the pasta according to the package directions. Drain and set aside.
  • For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
  • Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate.
  • Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
  • Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!
  • To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Grate in some lemon zest and squeeze in some lemon juice. Season with salt and pepper.
  • Place a handful of arugula on each plate, some noodles and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.

LEMON MELTAWAYS RECIPE - NYT COOKING



Lemon Meltaways Recipe - NYT Cooking image

These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at once or save half of the dough, well wrapped, in the freezer for later. If you’ve frozen the dough, let it warm slightly before slicing to prevent cracked cookies.

Provided by Yossy Arefi

Total Time 30 minutes

Yield About 40 cookies

Number Of Ingredients 8

1 cup/227 grams unsalted butter, softened
2 cups/246 grams confectioners’ sugar
1 tablespoon packed finely grated lemon zest
2 tablespoons fresh lemon juice
1 egg yolk
2 cups/255 grams all-purpose flour
1/4 cup/32 grams cornstarch
1/2 teaspoon kosher salt

Steps:

  • Add butter, 1 1/4 cups/154 grams confectioners’ sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine.
  • Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined.
  • Divide the dough into 2 pieces and set each piece on a length of parchment paper or plastic wrap. Fold the paper over the sticky dough, and use your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don’t worry if it isn’t perfect. Chill the dough until completely firm, at least 2 hours.
  • When you are ready to bake, heat oven to 350 degrees, and line two baking sheets with parchment paper.
  • Slice the dough into rounds just under 1/4-inch thick and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 17 minutes, rotating the pans from top to bottom and front to back halfway though. The cookies should be golden around the edges, but not brown all of the way through.
  • Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners’ sugar. Let the cookies cool completely, then store  at room temperature in an airtight container. Dust with additional confectioners’ sugar just before serving, if desired.

Nutrition Facts : @context http//schema.org, Calories 92, UnsaturatedFatContent 1 gram, CarbohydrateContent 12 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 25 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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LEMON MELTAWAYS RECIPE - NYT COOKING
These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at once or save half of the dough, well wrapped, in the freezer for later. If you’ve frozen the dough, let it warm slightly before slicing to prevent cracked cookies.
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Reviews 4
Total Time 30 minutes
Calories 92 per serving
  • Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners’ sugar. Let the cookies cool completely, then store  at room temperature in an airtight container. Dust with additional confectioners’ sugar just before serving, if desired.
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