Lemon-Herb Chicken, Steamed Cabbage, and Mashed Potato Soup

I'm taking some time away from the blog while I get things retooled. Until then, here's a great recipe!
Lemon-Herb Chicken
A rare baked dish--I usually feel safer sauteing anything I eat so I can keep an eye on it.  No picture, because I forgot until after we ate.  Jim was bummed about "boring" chicken until it was served. . .and there were no leftovers!

• 1 lb boneless chicken breast, cut into large bite-size pieces
• 1 T chopped oregano
• 1 T chopped chives (or 1/4 large white onion, chopped fine)
• 1 t chopped rosemary (or 1 4-in sprig, not chopped)
• a handful of baby carrots
• 1 T lemon juice
• dash of olive oil
• 2 T butter (or 1 T butter and 1 T rice flour in 1/4 c of water)
• 2 T white wine
• 1/2 cup water
• 1/2 t salt
• 1/4 cup feta cheese, crumbled
• 3 cloves fresh garlic, chopped fine or run through a garlic press

Preheat oven to 400 degrees.  Rub the olive oil into a small lidded oven safe pan.  Lay the carrots in the pan.  Mix all remaining ingredients except the butter, toss with chicken and add to the pan.  Add one tablespoon of butter, cover and bake about 30 minutes, checking to be sure chicken is cooked through.  Strain the juices from the chicken into a saucepan and boil on high for 10 minutes.  Whisk in the butter or mix the flour and water and allow to thicken (I used the rice flour this time and it turned out beautifully).  Pour over chicken, and garnish with a sprig of oregano or rosemary.




Steamed Cabbage
Roughly cut 1/3 of a cabbage.  Place in 1/2 c of water, cover, and bring to a boil.  Turn the heat to medium, and allow to cook 5-10 minutes or until cabbage reaches desired doneness.  Remove from any remaining water.

Flavoring Choices for Cabbage:

• Whisk 1 T butter into the cooking water for the cabbage.  Add a dash of lemon juice, and/or 1 t grated lemon rind and toss with cabbage.
• Instead of water, cook cabbage in 1/c white wine with 1 t chopped rosemary and 1/2 t salt.
• After cabbage is cooked, drain the water and add cook cabbage with 1/4 cup cream and 1 clove of garlic for 5 minutes.

Mashed Potato Soup (what mashed potatoes become when I make them too runny)

• 2 red potatoes, eyes removed and cut in small pieces
• 1/2 c milk, half/half, or cream
• 1 T butter
• 2 T chopped chives
• Salt and Pepper to taste

Boil 2 cups salted water or chicken broth to a boil.  Add potatoes and cook until tender, 5-10 minutes.  Add milk and butter, stir, then mash potatoes until mixture resembles a thick soup.  Add chives, salt and pepper and serve.