4 chicken breasts, rinsed and trimmed (about 1 ¼ pounds)
1 teaspoon Kosher salt
1 teaspoon lemon pepper
1 Tablespoon olive oil
3 cloves garlic, minced
½ cup white wine or chicken broth
Zest of one large lemon
Juice of one large lemon (the same one!)
2 long stems fresh basil, leaves only, julienned
*Author’s note: fresh basil makes this dish—don’t be tempted to use dried! But basil is delicate and will bruise when you slice it, so try using kitchen shears to cut the basil to get long, thin strips. 2 stems’ worth turns out to be about 2 Tablespoons, give or take, but it doesn’t have to be exact
You can make this dish one of two ways, either in the oven or on the grill. If you’re using the oven, preheat to 400 degrees. The grill, go ahead and fire it up to medium-high. Season your chicken breasts (both sides) with the salt and lemon pepper and set aside. In a medium-sized skillet, warm the olive oil over medium heat on your stove top. Cook the garlic for a minute-ish until golden brown. Either remove or push the garlic to the far sides of the pan to avoid scorching. Add wine/broth, lemon zest, lemon juice and basil (you can toss in a sprinkle more salt and lemon pepper too, if you like). Stir frequently, and cook for 3-4 minutes, scraping the pan for the good bits as you go (for those of you who are fancy, this is called deglazing!)
If you’re using the oven, place chicken in a baking dish and cover with sauce, baking uncovered for 35 minutes (until chicken is cooked through to food safety standards of 165 degrees internal temperature) If you’re grilling, cook chicken over direct heat (uncovered grill) 6 minutes per side until food safety standards are met, then cover with sauce and let rest 5 minutes.
Serve with your favorite sides (Jesse goes for wild rice and green beans, but feel free to get creative!) And of course, make sure you save room for dessert. Serves 4.
About the Book:
Talk about a hot lead…
Christmas is coming to Pine Mountain—and it has a way of stirring up memories, good and bad. Nick Brennan may manage the Double Shot bar smooth as good whiskey, but his past is a hot mess. When he runs into a burning building to save a little boy, some people start thinking there’s more to his heroism than holiday spirit. And then the local reporter assigned to the story turns out to be gorgeous Ava Mancuso, the girl who got away.
Ava knows what it’s like to have a past. But the changes she’s seen in Nick since she knew him do more than set off her natural curiosity—his warm eyes and gruff charm have her instincts fired up. Still, all the chemistry in the world doesn’t erase history, even when Nick invites her to his little sister’s mistletoe wedding. Does he have a heart under all those secrets? Or is this going to be just another Christmas past?
Praise for Kimberly Kincaid
“A sweet and sexy treat!” —Bella Andre
“Smart, fun, and heartwarming.” —Jill Shalvis
About the Author:
Kimberly Kincaid writes contemporary romance that splits the difference between sexy and sweet. When she’s not sitting crosslegged in an ancient desk chair known as “The Pleather Bomber,” she can be found practicing obscene amounts of yoga, whipping up anything from enchiladas to éclairs in her kitchen, or curled up with her nose in a book. Kimberly is a 2011 RWA Golden Heart® finalist who lives (and writes!) by the mantra that food is love. She resides in northern Virginia with her wildly patient husband and their three daughters.