We are FINALLY getting good at making chicken, no thanks to the wonderful recipes we receive every week. The first few recipes we got I followed to a T. This time I have myself a little liberty with measuring the olive oil and salt and pepper; I think it turned out delicious!
While every recipe isn’t going to taste as good or be as easy as this one was, it’s fun to create new meals every week and add them to our repertoire of yummy dishes.
This is our third time making a dish with broccoli, and to be honest, it was probably the best! It was maybe 3 minutes away from being perfectly charred on top, which is how I like broccoli, but with the lemon zest adding flavor, it was super delicious and a perfect pairing with the chicken and couscous. I’ve never had couscous before, and neither has Connor, but we both loved this dish! It was so easy to make and just tasted like buttery lemon rice. 10/10 will make with every chicken dish forever.
The chicken… come on! It was delicious! Connor was worried that the sour cream would give the chicken a funky flavor, but it blended so well with the mild seasoning and the mozzarella crust that you could hardly taste it. It added the perfect amount of moisture and I truly think helped make the chicken juicy and flavorful. It is by far our best chicken dish yet!
We are giving this dish 5 STARS! Easy, breezy, beautiful, chicken.
Rating: 5 out of 5.
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The recent quarantine, lack of work, and pregnancy have allowed me to explore the many different creative sides of me. One of those sides is one I’ve always wanted to perfect- cooking!
I am not the best cook and never have been, but expanding both my taste pallet and my cooking repetoire has become very important as I prepare to bring a child into this world. I vowed to myself that she would not end up as picky as I was as a child.
Now, I have made the broccoli and the potatoes before, so they were no trouble at all. The broccoli could have roasted for another 5 minutes, but that is because my preference is to have the broccoli burnt to a crisp. I will eat vegetables, but only if they are charred… and don’t taste like vegetables. As long as I eat them at all, Miss Emily will come out liking fruits and veggies!
The cubed steak was a very interesting cut of beef to make. It was textured almost like ground beef, and even came out tasting like an unseasoned hamburger rather than a steak. While the butter and garlic sauce heightened the flavor and made it eatable, it was certainly not our favorite cut of beef. The next time we try this dish, we will make it with a filet or a sirloin.
All in all, we are giving it 3.5 stars. You can’t mess up broccoli or potatoes, and the sauce was delicious!