Charred Lemon Chicken Piccata from Cooking Light. Bitter-sweet wafers of lemon sliced thin and caramelized, briny capers, halved cloves of garlic, and finely diced shallots on top of chicken breasts in an easy, tangy, buttery sauce. One pan and practically no time at all. We had this over couscous and it was magnificent.
Braised Chicken in Sun-Dried Tomato Cream from Bon Appétit. Like the Charred Lemon Chicken Piccata, this is another wildly flavorful one-pan weeknight chicken dinner. This time the chicken breasts are cooked in the oil from a jar of sun-dried tomatoes and then smothered in a creamy sauce gull of garlic, more tomatoes, and fresh basil. All this needs is a green salad and maybe some crusty bread to mop up after.
Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette from Cooking Light. This was delicious and easy but I am afraid that it cannot be a frequent visitor to our dining room owing to the cost of lamb chops. (About even with the high-end steaks at the place where I shop.) If you can’t find farro (or can’t be bothered) hard red wheat berries make a fine substitution though the farro has a more delicate flavor and isn’t quite as rubbery. As with many recipes I made a note to double the vinaigrette next time. It’s a lemony, herby, mustardy, pleasantly sweet-tart dressing that is just as tasty on the chops as it is on the farro.