Summery Chicken

Today was not a good day to roast chicken and have two burners going...and the dryer running. I was melting in the kitchen but it was all worth it! Today brought us a citrus-herb roasted chicken accompanied by a lemon-herb pearled couscous and sauteed (local!) squash. The chicken had a wonderful sweet citrus flavor. It was a nice change from the spicy creole seasoning kick I'm on. Every other bite you would get a burst of herbs. It's a fun summery recipe that would be great if you had a larger group of people to serve.

The spread! I love the color of the veggies in the cobalt Fiesta.

The dish looked so pretty pre and post baking.

It also smelled divine.

Ta-da!

Citrus and Herb Roasted Chicken

(Pinterest find! From thecomfortofcooking.com)

Ingredients:
1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (optional garnish)
Directions:
1. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

2. Place chicken in a bag/tupperware container with the marinade, let sit at least one hour or overnight.

3. Place chicken, skin side up, and marinade in rimmed 13-in. x 9-in. baking dish. Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

4. Preheat oven to 400 degrees. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

And then for something sweet from my secret stash.

He'll never look in here.

Creamy Peas!

Let it be known that I am not a huge frozen pea fan. I like snow peas and snap peas but regular old green peas? Not as much. However this recipe is divine and I would happily eat more peas. The onion-lemon-cream combination is amazing. I really didn't pick up on the mint too much. It did help that the peas were drenched in butter and cream but hey, if it makes me eat my veggies then I'm game.

This is the second recipe I've tried from my new Fast, Fresh & Green cookbook that I purchased with an engagement party gift card. So far I'm 2 for 2 (Mr. Lawyer is 1 for 2 as he didn't care for the Crunchy Salad). I'm loving this new cookbook! 

Peas with Lemon, Mint, and Scallion

(from Fast, Fresh & Green)

Ingredients:

Kosher salt
8 ounces shelled green peas (about 2 cups) or frozen peas (about 1.5 cups)
2 tablespoons unsalted butter
4 large scallions (white and light green parts), thinly sliced
1/4 cup heavy cream
2 teaspoons finely chopped fresh mint
1/2 teaspoon packed finely grated lemon zest
Freshly ground black pepper
Directions:
1. If using fresh peas: Fill a large saucepan half full with water and 2 teaspoons salt and bring to a boil. Drop the peas into the boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately, don't wait for the water to return to a boil. Use a mesh strainer to transfer the peas to a dish towel or a few layers of paper towels to drain. Discard teh water the peas were boiled in, but reserve the pot.
If using frozen peas: Put the peas in a colander and run cold water over them for a few minutes until they're mostly thawed. Spread them out on a few layers of dish towel to drain.
2. Melt the butter in the reserved saucepan over low heat. Add the scallions and saute until softened, about 3 minutes. Add the heavy cream, half of the mint, then lemon zest, 1/4 teaspoon salt, and a few grinds of pepper. Bring the mixture to a boil and cook until it thickens slightly and a wooden spoon lives a wide path when scraped across the bottom of the pan, about 1 minute. Add the peas and stir until they're heated through and well coated with the sauce, 1 minute more. Remove the pan from the heat, taste for salt and pepper, and serve immediately, garnished with the remaining mint.

Lemony Fish

Yikes! Due to my superb fish fillet flipping skills this dish looked like one hot mess. Instead of fillets I ended up with nuggets. It tasted completely fine. Mr. Lawyer really liked the in your face lemon flavor. I liked the thin crispy bits of fish, they had the best flavor.

Sauteed Tilapia with Lemon-Peppercorn Sauce

(From Cooking Light)

Ingredients:

3/4 cup fat-free, less-sodium chicken broth

1/4 cup fresh lemon juice

1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed (or capers)

1 teaspoon butter

1 teaspoon vegetable oil

2 (6-ounce) tilapia or sole fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons butter

Lemon wedges (optional)

Directions:

1. Combine first 3 ingredients.

2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

3. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

4. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

A Seafood Dilemma

I had a little bit of leftover fish from last night but not enough from a meal so I needed a side. In the freezer I found some leftover scallop pieces from the last time I made Bacon Wrapped Scallops, not enough for a meal but the perfect amount for a side! I found this recipe and used it as a guide. I decreased the amount of butter (reviews also suggested olive oil or a combination) and tossed the sauce with pasta. Then I served it up and topped it with scallops because we only had a handful, I didn't want them to become lost in the pasta. 

The result was delicious! The pasta had a light lemon flavor and the scallops added a little sweetness to each bite. The garlic wasn't overpowering. It was quick and easy (took longer to boil the pasta!) I would love to try this recipe with the original amount of scallops! Mmmmmm...

Garlic-Lemon Scallops

(adapted from allrecipes.com)

Ingredients:
3/4 cup butter (I used half a stick)
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
Directions:
1. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve OR toss sauce with pasta and add scallops.

Your Defeat Tastes Delicious

Tonight we had our second round of Mr. Lawyer's striped bass. All during dinner he kept muttering things like "this is what you get for fighting so hard" and "your defeat tastes delicious." It was amazing but I might love the cajun seasoning on the grill version better (that's just because I like it spicy!). This recipe had a lighter, lemony taste and the thyme really shined through. I did have some extra thyme branches that I just threw on top while it roasted, it smelled divine!

Herb and Lemon Roasted Striped Bass

(from Cooking Light)

Ingredients:

4 (6-ounce) striped bass fillets
1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 425°. Coat a baking sheet with cooking spray. Place fish on pan. 

2. Grate lemon rind to measure 1 teaspoon; juice lemon to measure 1 tablespoon. Combine rind, juice, oil, thyme, oregano, salt, and black pepper; drizzle mixture over fish. 

3. Bake at 425° for 13-15 minutes or until desired degree of doneness.

Lemony Mishap!

I am a firm believer in awesome music makes awesome things happen. Today for my after school chores and lesson planning I chose Mumford & Sons. This evening I've been rocking out to Florence + the Machine while baking a batch of my Chocolate Crackled Cookies, specially requested by an awesome student for her last day *sniff*. I might have been caught dancing around and lip-synching into a wooden spoon....but I think I recovered nicely. Besides, boys aren't really that observant. These cookies are going to be awesome. Evidently when I made these Lemon Ricotta Cookies for my dinner party I was not rocking out to any good music because I opened the oven to this:

THE HECKKKKKKK?!?!

Behold a baking conundrum! I read the recipe as both sheets go in at the same time so both sheets of dough were plopped down at the same time and spent the same amount of time outside the oven (my apartment was not overly hot either. I tried baking snickerdoodles once in 100 degree weather and it was melt city!). It mentioned nothing about keeping the dough chilled. The only thing I could think of was the melty batch was on the top rack so some of the heat was blocked? I'm a firm believer in one thing in the oven at a time or else you mess things up (also demonstrated by my soon to be updated stuffed pork recipe). However there was a third tray of cookies that went in by itself, also on the top rack, and was equally as melty. CONUNDRUM! Oh well, at least one batch was presentable for all the 'rents. Mr. Lawyer is certainly enjoying all the deformed ones by himself. 

I went with this recipe because I wanted to make lemon bars but then I remembered we had a container of ricotta cheese that needed to be used up so lemon ricotta cookies it was! They are a bit cakey but then I'm not overly familiar with this type of cookie. The lemon flavor was very pleasant. Other than the melty problem the recipe was quick and easy.

Lemon Ricotta Cookies with Lemon Glaze

(from Giada, Foodnetwork.com)

Ingredients:
2 1/2 cups flout
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
5. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Caper Fish!

I needed a recipe for capers since I had half a bottle just chilling in the fridge (leftover from the Tuna Fried Caper Pasta). I had marked this recipe in a magazine ages ago while I still lived in Syracuse. Too many recipes, not enough time!

I'm torn on this recipe. I liked the fish with lemon-wine-butter sauce but I was unimpressed with the pasta and spinach. I thought that part lacked flavor and was just eh. I'm also not sure how much the capers actually added to this dish. In the Tuna Fried Caper Pasta they were essential, in this one they were just there. So I will be keeping the fish/sauce part of this recipe but ditching the pasta and spinach.

I reduced the amount of butter: one tablespoon for the fish, one tablespoon for the sauce. You could probably forgo the fish butter and just lightly fry it in olive oil. It's also important to really season the fish with the Old Bay. I was a little stingy but when you got a bite that had a fair amount on it bam! I also have the reduced sodium Old Bay which does lack some of the flavor punch that the original has.

Piccata-Style Fish Fillets with Thin Pasta and Wilted Spinach

(adapted from Rachael Ray's Magazine)

Ingredients:
Salt and pepper
1/2 pound thin egg pasta or angel hair pasta
4 thin tilapia or snapper fillets
Old Bay Seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra virgin olive oil, divided
4 tablespoons butter, divided
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
1/4 cup drained capers
A handful of flat-leaf parsley, finely chopped
3/4 pound fresh spinach, cleaned and trimmed
A little freshly grated nutmeg

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserve 1/2 cup of the pasta cooking water.
2. Pat the fish dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 2 tablespoons butter (I only did one) and let it foam up, then add the fish fillets and cook, turning once, until golden-brown and firm, 4-6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. 

4. Add 1/2 tablespoon olive oil and the remaining 2 tablespoons butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 teaspoon grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.
5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter. Add the remaining 1/2 tablespoon olive oil to the skillet. Add the spinach, season with salt, pepper and the nutmeg and cook to wilt. Serve the fish with a little pasta and spinach alongside.

Fried Capers

I'm oddly in love with this dish. When I found the recipe I was intrigued, while making it was I was worried, while eating it I was rather smitten. The pasta first tastes garlicky and has a slight lemony after taste. Every few bites you would get a nice little pop from the red pepper. The fried lemon zest strips were not as scary as I thought but could be overpowering if you had too many in one forkful. And the capers, oh the capers. I had never done anything with capers and while I have had them in a few dishes, they have never stood out. I tried one right out of the jar and was unimpressed, hence some of my worry. I was also nervous about it being too lemony which it is not. The caper was just sort of plant-y but once it was fried! A nice little crisp burst of saltiness with the perfect balance of earthiness.
Downside: The tuna got a bit dry. Maybe I warmed it for a minute too long or didn't have enough oil. I did not use 1/4 cup olive oil because I was using a smaller pot (the general!) and when I started to heat up the full amount it spazzed out like a rabid raccoon on crack so I reduced the amount.

Fettuccine with Tuna, Lemon & Fried Capers

(adapted from Fine Cooking)

Ingredients:
Kosher salt
1 lemon, scrubbed for zest and 2 tablespoons juice
1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling (I used significantly less)
1/4 cup small (nonpareil) capers, rinsed, drained, and patted dry
3 cloves garlic, thinly sliced
1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
1/8 tsp. crushed red pepper flakes (I doubled it)
3/4 lb. dried fettuccine (used vermicelli because we had it)
Freshly ground black pepper
3 Tbs. chopped fresh flat-leaf parsley (omitted)
Directions:
1. Bring a large pot of well-salted water to a boil.
2.  Shave off the lemon zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.
3. Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel.
3. Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn’t burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.
4. Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it’s just tender. Reserve 1/2 cup of the pasta water and drain the pasta.
5. Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn’t tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.
6. Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Prep it up!

This past week we had a dinner party with the Prep gang (or 4Pod as Jackie calls us). We decided on a tapas theme. Jackie and Maggie took care of the main dishes and I was in charge of dessert. The dishes included delicious quesadillas, cocktail wieners, meatballs, a yummy crostini, deviled eggs, stuffed mushrooms and other things I am probably forgetting. I had a difficult time deciding what to bring and then it hit me: since it's a high school group of friends why not bring my high school signature dish?! Lemon bars! Whenever we had a class party I was always asked to bring in my lemon bars. But I couldn't limit myself to just one thing. Plus I wanted to keep with the bite-size tapas theme so enter teeny tiny Vanilla Pudding Cookies, Mini Irish Car Bomb Cupcakes, and Lemon Bar Circles.

Jenni's Famous Lemon Bars

(which Jenni originally got from an old Betty Crocker recipe book)

Ingredients:
1 cup flour
1/2 butter, softened
1/4 powdered sugar (plus more for dusting)
1 cup sugar
2 tablespoons lemon juice (plus an extra dash!)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Directions:
1. Preheat oven to 350.
2. Mix flour, butter and powdered sugar. Press into an ungreased 8x8 pan. Make 1/2 inch edges.
3. Bake crust for 20 minutes.
4. Beat sugar, lemon juice, baking powder, salt and eggs with mixer for 3 minutes until light and fluffy.. Pour over hot crust.
5. Bake for 25-30 minutes.
6. Cool, dust with powdered sugar.

I would also like to restate my love for my cupcake corer and pancake pen (which was used for both batter and ganache). Amazing creations. 

Coring the mini-cupcakes

Other possible titles for this entry include: Jenni doesn't know how to halve recipes, Dessert Explosion, 4.5 hours of baking hell when it's 101 degrees out, the Night of 75 cookies, 50 cupcakes, and 20 lemon bars, or just plain old gluttony. But really, what's the fun in halving a dessert recipe?!

Lame Lemonade

Well. You've got to have the bad with the good right? Kind of like my burned pancakes. I made some lemonade Sunday evening and it was lame, I didn't even try to make it look pretty. But you always have to try new recipes because you never know. At the moment if you desire lemonade I recommend Food Network's Perfect Lemonade or if you want to mix it up a bit their Cinnamon Grapefruitade. This one let me down, it was more like lemon water. While the simple syrup is an obnoxious part in the Food Network recipe it adds a nice sweetness that this recipe was missing. I was excited about the prospect of just throwing everything in the blender and having lemonade without slaving away over the stove but alas, it was not meant to be. I did like the addition of ice in the blender which not only chilled the lemonade but gave it a slightly slushy texture.

Fresh Lemonade

(Ina Garten....don't worry, I still love you.)

Ingredients:
1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
Directions:
1. Place all the ingredients in a blender and process until completely smooth. Serve over ice.

A Refreshing Dinner Party!

Friday evening I hosted a dinner party for Mr. Lawyer's family. Six people total and no one got sick and we didn't run out of food! Everything was delicious and I'm psyched to host another gathering.

Appetizers: Cabot Cheddar, Swiss, and Yancy's Fancy Bacon Gouda with Onion Crackers (on my new cheese slate!). Kalamata and Red Pepper stuffed Green Olives. Artisan Bread with Pino's Press Tuscan Dipping Oil (on my new bread paddle!).
Wine: Wagner's Reserve Blush (yeah NY wines!) and a Zinfandel from Kuleto Estate, CA.
Main Course: Tortellini with Italian Sausage, Mushrooms and Fennel  (My home-run dish!)
Dessert: Refreshing Lemon Basil Ice!

Refreshing Lemon Basil Ice is one of my summer staples. It's nice and light, not heavy and filling which is perfect for a scorching summer day or after a big meal. Basil is also my new obsession which makes this recipe even better. Oh wait, top it off: it's super simple and requires only a few ingredients!

Refreshing Lemon Basil Ice

(Better Homes and Gardens)

Ingredients:
3 cups water
1 cup sugar
1/2 cup slivered fresh basil
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice

Directions:
1. In medium saucepan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm).
2. Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm.
3. To serve, with a small ice cream scoop scrape across surface of mixture. Place scoops in small dishes. Top with lemon slices, fresh mint leaves and/or edible flowers.

A Very Mushroom Sunday

Sunday's theme was mushrooms! (Wait, I have themes?) Really I just had an overabundance of mushrooms. So for appetizers we had some stuffed mushrooms loosely based on a Giada recipe. I only had smoked gouda on hand and did not have any mint. If I had extra cheese I would have melted a little bit on top because I'm a cheese fiend. They were a hit! (read: I only managed to snag three of the eight before Mr. Lawyer devoured them)

Stuffed Mushrooms 

(By Giada, Food Network) 

Ingredients 

1/2 cup Italian-style dried bread crumbs 

1/2 cup grated Pecorino Romano 

2 garlic cloves, peeled and minced 

2 tablespoons chopped fresh Italian parsley leaves 

1 tablespoon chopped fresh mint leaves 

Salt and freshly ground black pepper 

1/3 cup extra-virgin olive oil 

28 large (2 1/2-inch-diameter) white mushrooms, stemmed 

Directions 

1. Preheat the oven to 400 degrees F.

2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. 

3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

Next up was a chicken recipe from my dear Mother Unit. It was nice a light, not overly lemony. There was not enough mushrooms to go around even though I doubled the amount. My only issue with this one involves my own semi-irrational fear of not cooking chicken enough and giving everyone salmonella. So I pulled a Grandma Nancy and microwaved the chicken at the end because I couldn't get the temperature high enough on my meat thermometer! No one ended up in the bathroom and it was a super yummy meal.

Lemon Chicken with Mushrooms

(From the Mother Unit)

Ingredients
4 boneless chicken breast halves, skin removed
1/3 cup flour
1/8 tsp. freshly ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika
2 tablespoons olive oil

1 tablespoon butter
salt

4 ounces fresh sliced mushrooms (doubled to 8oz)
4 green onions sliced
2 tablespoons dry Marsala wine or a dry Chardonnay
2 tablespoons fresh lemon juice
freshly chopped parsley, for garnish
Directions

1. Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.
2. In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.
3. Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.
4. Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.