Crispy Chicken Thighs & Chanterelles in Cream Sauce
Crispy chicken, chanterelles and a decadent cream sauce make this dinner one you will be putting on repeat!
Happy New Year, everyone! I’m excited to close the chapter of 2012 and make 2013 the best year yet – which if all of things already in place are any indication, it just might be. I don’t know if I’ve ever gone into a year with so many weekends, visits, travel plans and special occasions already on the calendar. And they really ARE this time, because I actually BOUGHT a PAPER PLANNER, which I never do.
And what better way to start of an already bustling year than with a healthy but beautiful dinner? This is part of our celebratory New Year’s Eve dinner from last night:
There are four ingredients if you don’t count the salt and pepper, but this amazing entree tastes like a million bucks and looks like it too. And it’s so easy, you can make it with your eyes closed. Seriously.
Here’s what you need for entrees for two:
Preheat your oven to 400.
Before getting started, examine your salmon and use clean, food-safe tweezers or pliers (some chefs use needle-nose pliers) to pull out any bones that may have been missed.
In a small glass or ceramic baking dish, place half of the lemon slices in a single layer on the bottom. Coarsely chop half of one of the rosemary sprig’s leaves, and sprinkle them on the lemons. Lay the salmon on top of the lemons and season with lots of salt – more than you think you need, as Alton Brown would say. Sprinkle the other half of the rosemary sprig’s leaves on top, and finally cover with the last half of the lemon slices.
Bake at 400 for 20 minutes. That’s it! For real.