Well, it was really easy, Ina,but frankly, it just didn't taste all that great!
If you had asked me last week, I would've said that 560 people probably can't be wrong. My tune has changed, though, because I tried a recipe currently approved by 560 people, and I didn't like it. I didn't like it at all. The resulting chicken and sauce were WAY too bitter, and each bite was more unpleasant than the next. My boyfriend didn't love it either, but he tolerated it much better than I.
I've been cooking for a while now, and I've watched more cooking shows than I care to admit. To the best of my knowledge, lemon and lime juice are always added off the heat, right before serving. Further, the pith of those fruits is extremely bitter and surely contributes some sourness when it's baked in a dish. Both of those no-nos (or what I've always believed were no-nos) were included in Ina's popular recipe for baked lemon chicken breasts.
I did diverge from reliable Ina's recipe, I will admit. I used replaced the wine with chicken broth, used skinless breasts, and substituted lime juice and zest for lemon. My thyme was also dried rather than fresh. Okay, so now that they're listed, I see that I made a lot of changes, but with these things in mind, please tell me--what am I missing? Was one of these tweaks a terrible error on my part? Or do my taste buds differ drastically from those of pretty much everyone in the world? My guess is that it's a little bit of both, but I'm curious to see what you folks might suggest.
Based on this recipe
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (about 3 cloves)
- 1/3 cup chicken broth
- 1 tablespoon grated lime zest (2 limes)
- 2 tablespoons freshly squeezed lime juice
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme leaves
- Salt and freshly ground black pepper
- 4 boneless chicken breasts (6 to 8 ounces each)
- 1 lime
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown.
Off the heat, add the chicken broth, lime zest, lime juice, oregano, thyme, and 1 teaspoon salt and pour into a 9x12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce.
Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
Cut the lime in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done.
Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
Remove the chicken from the dish and thicken the sauce with cornstarch, if desired, or sprinkle the breasts with salt and serve hot with the pan juices.