Ahhh the cravings....

Ok-so I always get cravings and I knew when I got pregnant it would be even worse. A couple days ago I went to my Dr's appointment to make sure everything was looking ok. Good news, looks like my subchorionic hemorage has healed and the baby has a strong heart beat. The Dr said that it's almost the size of a gummy bear. Gummy bear-that did it. I knew I had to have some! First of all, I don't like gummy bears, I can't remember the last time I had some, but they have been on my mind ever since my Dr said the word. So my sweet husband last night stopped to get me some. Boy did they hit the spot! My husband said he was ok stopping to get them because he was having a craving for some pickles. I think he is feeling some of my pregnancy symptoms as well. And my husband knows me very well, not only did he get me regular gummy bears, he got me some sour ones too! I am all about sour candy and they too hit the spot. Last night I was talking to my mom and she said she was eating those candy pumpkins. Looks like those are next on my list...

Basil Chicken Hash

I recently was organizing my recipes when I came acrossed this basil chicken hash recipe by Ina Garten. I had never made it but apparently I wanted to because I printed it out and put it in my book. I decided to give it a try. It sounded delicious, but I was a little nervous for the chicken part. For some reason, I dont know why but I always get intimidated when a recipe calls for chicken breast with skin on and bone in. I had never cooked with it before but I decided to give it a try. I was so surprised at how easy it was to make. It comes out incredibly juicy and moist and the flavor is unbelievable. For this recipe you tuck fresh basil leaves under the skin, the flavor of the basil just seemed to infuse the whole piece of chicken. It was so good! And another plus to chicken breast with bone in is that they are a lot cheaper than boneless chicken breast. This is such a yummy recipe. I have made it twice in two weeks. It is such a comforting meal while at the same time not leaving you feeling stuffed. You could make this dish for any meal, breakfast, lunch or dinner. I have some extra that I can wait to eat for breakfast! O-and my husband looooves this! Hope you have time to give it a try!

Ingredients

• 2 whole (4 split) chicken breasts, bone-in, skin-on
• 16 basil leaves
• Olive Oil
• Kosher salt and freshly ground black pepper
• 6 tablespoons unsalted butter, divided
• 2 pounds boiling potatoes, peeled and large diced
• 2 red onions, chopped
• 2 red bell peppers, large diced
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 4 minced scallions, white and green parts
• 1/4 cup chopped fresh leaf parsley
• Sour cream, Cheddar and sliced lemons, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.

In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.

Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.

The Ultimate Garlic Bread!

So because I have not been able to do alot I have been watching alot of food network. I recently watched an episodes of Tylers Ultimate. He made this garlic bread that looked absolutely amazing and I knew I had to make it. I was extra excited to make it because I have tons of basil that I need to start using up. This garlic bread is so simple but so delicious. People will be so impressed. The garlic flavor is amazing! And you know how much I like garlic....I may have added a little extra garlic:) Enjoy!

Ingredients

1 stick of butter at room temp
2 garlic cloves, mashed to a paste with a pinch of salt and olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh basil leaves
kosher salt and pepper to tatse
1 loaf crusty baguette
olive oil

Directions

Preheat oven to 350 degrees F.

For the bread, stir together the butter, mashed garlic, and herbs in a small

bowl and season with salt and pepper. Tear open the loaf of bread

lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

Best ever Coconut Oatmeal Cookies

Last week I finally broke my no baking streak! I was finally feeling good enough to get up and bake something. My mom recently came over to help me organize my kitchen. I think we are in a bit of a nesting mode. My kitchen was so unorganized!! We found over 5 bags of chocolate chips, lots of coconut, and plenty of flavored extracts I had no idea I had. My kitchen now looks amazing and I love cooking and baking in it. So I decided to utilize some of the coconut and chocolate chips I had recently discovered I had. I came across this coconut oatmeal cookie in my recipe book. I had never made them before but had always wanted to. Coconut is one of my favorite things in the whole world so I knew these would be amazing. I changed the recipe up a bit by adding some white chocolate chips along with the milk chocolate. This is an amazing recipe, I got rave reviews about these cookies. I can't wait to make them again. However, it looks like I am going to have to take a break from baking yet again. A few days ago I had some bleeding due to my pregnacy. Needless to say I think I have never been more scared in my life. I went to the emergency room and the found that I had a small subchorionic hemorage. I have had no bleeding for one day now and am super happy! Another exciting thing I found out is that my blood type is o-, now what this means is if my blood in any way comes in contact with the babies my body will reject the pregnancy. I honestly kind of wanted to laugh when I found this out because I couldn't believe my luck! So with any bleeding in pregnancy with this blood type you need to get a rhogam shot. So I got my shot yesterday and things should be fine if the babies blood came in contact with mine. Crazy hu! I really hope I have gotten all of the exciting things out of the way so I can stop stressing and start enjoying my pregnancy. I will keep you posted, in the meantime enjoy these wonderful cookies!

Also, thanks to everyone who left such sweet comments on my pregnancy post:)


Coconut Oatmeal Cookies
1/2 c. butter
1/2 c. butter flavor crisco
1 c. brown sugar
1 c. sugar
2 tsp vanilla
2 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. oatmeal
1 c. coconut
1 1/2 c. chocolate chips (I did half white chocolate chips and half milk chocolate chunks)

Cream butter and add sugars gradually until fluffy. Add vanilla and eggs; beat well. In separate bowl combine all dry ingredients. Mix into creamed mixture just until blended. Stir in oats, coconut and chocolate chips. Bake @ 350 degrees for 8-10 min.

What I've been up to...

Ok, so obviously I haven't been posting alot this summer. I decided it was time to let you know what I have been up to. First some very very good news, I'm pregnant! Now let's go back a couple months....

This summer Micah and I thought it might be time to start our family. I always knew starting a family wouldn't be the easiest thing for me. I carry a rare genetic disorder called OTC, and it is and can be very deadly if I pass it to my children. I have seen this disease affect many in my family and knew when I got married I had a big decision to make. In my mind I had 3 options for having children, not have children at all, just get pregnant the old fashioned way and risk the chances of the disease, or undergo IVF PGD (invitro fertilization pre genetic diagnosis), an amazing technology that can diagnose if an embryo carries the disease and elect to only implant healthy embryos. I decided that this was the plan I was going to choose.

So on July 12th the shots began. I started my first round of shots-lupron. Lupron was a small injection in my stomach. Not bad at all. My husband was a champ at giving me the shots. Lupron made me feel..not like myself. I was very emotional and my joints in my body began to hurt. I no longer felt like the energetic 22 year old that I was. I was huffing and puffing after walking up a flight of stairs and any form of physical activity was very hard on my body. Instead of working out 5-6 days a week like I was used to, I was forced to become a couch potato. Three weeks latter the follicle stimulating hormones started. I then had 3 injections to do a night, lupron, repronex, and follistim all in my stomach and all given by my sweet heart Micah. Again these shots weren't bad. Repronex took about 40 seconds to inject and as it was injected it burned, but still nothing too bad. After doing these shots for a week I went to my Dr everyday until he decided my ovaries had been stimulated enough. The follicle stimulating hormones make my ovaries produce a bunch of eggs, they don't want to over produce me and they don't want to under produce me. On the third visit with me the Dr gave me the green light to do the HCG shot that night (Friday) and the following Sunday my eggs would be retrieved.

Egg retrieval. I was more than nervous for this day. I slept probably 3 hours the night before. My thoughts were consumed by worry, fear, and "what if" thinking. "What if I only produce 10 eggs, and only 7 fertlize, and out of those 7 I only get one healthy embryo!" Or worse..."What if I get no healthy embryos to implant? What would I do? How would I do this again?" After struggling to fight those fearful thoughts out of my mind, the morning finally came. Micah and I went to the IVF center, I was prepped for surgery, and soon all of my what if thoughts would be answered. I was able to have Micah by me the whole time during the egg retrieval. I wasn't fully put under. Micah said I was responding the whole time during the retrieval. The Dr said I was given medicine so I wouldn't remember the pain I felt during the surgery. Micah said the whole time I was saying "Owwie! Ouch!" in a very moaning and grawgy tone. I wish I would have been more tough:) The retrieval lasted only 15 minutes, I vaguely remember my husband telling me while I was still out of it "Carly, they got 17 eggs!" When I finally woke up Micah said to me "do you remember how many eggs they got?" I said "17?" Not sure if it was my imagination that told me that number, and my sweetheart gave me the affirmative, they had indeed retrieved 17 eggs. Such a miracle. That night I had to start my progesterone shots.

IV in, ready for retrieval

I am completely out of it right after retrieval

Really REALLY out of it! Waking up after the retrieval wasn't too fun.
I was extremely crampy and very nauseous. It took every ounce of energy
I had to change into my clothes! I was supposed to recover at the clinic for
1 hour, but I had to be there for 3.

Implantation. I had to wait 5 days after the retrieval for the eggs to be fertilized, grown for a couple days, then one cell from each embryo would be biopsied and sent to Detroit where a team of Dr's would then stay up for 24 hours working hard to diagnose each embryo. So 5 days after my retrieval we went back in for the implantation. Out of the 17 eggs, 12 fertilized, out of those 12, 6 were able to be biopsied, and out of those 6 embryos, 3 were healthy, 2 were affected, and one was a carrier. 3 healthy embryos! Another miracle. They were able to implant 2 of the 3 embryos, the third I was going to freeze and have for latter use, but it didn't make it the next day for freezing.

looking at my embryos right before they are going to be implanted

Right after implantation.

Good News. Implantation was August 14th, and I had to wait 10 hellish days until I could find out if it worked or not. I was on bed rest for 3 days after the implantation and after that I still had to take it easy. I was extra cautious and stayed down most days. Watching a lot of Food Network got me through those days. I feel like Ina Garten and I are best friends now. My scheduled blood test was supposed to be August 26th, but Monday August 24th I woke up with very bad cramps. I called my IVF nurses and they told me to take my blood test that day. I ran over, still in my PJ's, teeth not brushed, and hair looking like a rats nests. A very long 1 1/2 hours latter I received the best call I have ever had. My IVF nurse said "Carly, congratulations, your pregnant!" I was in shock, couldn't believe it, and still can't. 65 shots latter, and by the grace of my Heavenly Father, I'm pregnant. I still have to continue my Progesterone shots until October 4th. Yay!


I am so grateful this process worked. It was probably one of the hardest things I have had to do, physically but most of all emotionally. But through a lot of prayer I received strength that I never thought I could have. I know this miracle is a direct blessing from my Father in Heaven. I don't think I will go a day in my life where I don't feel such gratitude for getting this chance to start a healthy family. I can't wait to keep everyone posted, in 3 weeks I will find out how many embryos made it. Some people think I am crazy that I want both of them to work, but two for one would be such a good deal! And I don't know how many times I am going to be able to do IVF PGD so my fingers are crossed that both of them make it, but I will be happy with whatever happens. I am in shock that I am actually writing this post saying that I am pregnant. I can hardly wait to meet the little person I will be able to raise, love, hold, and change their poopie little diapers. Poopie diapers have never sounded so good! I can't wait for all of it. The good, the hard, the wonderful.

Berry Summer Salad

Ok...so I know it's been a while. It has been a very busy and stressful summer. Micah and I are doing a lot right now and it's been hard to find time post. I will be able to be more specific about what we have been doing in a week, but for now let's talk salad. And not just any salad, the most wonderful and delicious summer salad I am confident you will ever have. My husbands aunt is known in the family for making the best salads, and I think this is my favorite salad that she makes. Eating this salad is like eating dessert! Maybe it's the 1/2 cup of sugar in the dressing, or the yummy candied pecans-but everything about it is delicious! Since summer is almost gone, I hope some of you get a chance to make this wonderful salad.

1 head red leaf lettuce
1 lb spinach
1/2 c. roasted candied pecans (make your own or buy them)
1 pint strawberries
blueberries
feta cheese

Dressing-blend together
1/3 c. raspberry vinegar
1/2 c. sugar
1/2 c. oil (i use olive oil)
2 tsp. dried onion
1/4 tsp salt
1 T. poppy seeds

Mix lettuce and spinach. Cut up strawberries and throw in with blueberries and some feta-as much or as little as you like. Top with the delicious dressing and enjoy!

Best Basil Pesto

Summer is my favorite time of year to cook. I love all of the fresh berries that are in season and I get so excited to grow my own herbs. There is nothing like fresh herbs to brighten up a dish and give it tremendous flavor. I was so happy this summer when my basil just took off! It grew big, beautiful, and bushy. It had the most gorgeous deep green color and I could not wait to get my hands on it to make pesto. I like to make pesto once a year and then some of it so I can use it through the summer. Last year I made Giada DeLaurentis' pesto and this year I tried Ina Garten's. I loved Giada's last year and thought nothing could beat it, but I have to say Ina wins this one for me. Maybe it's the combination of walnuts and pinenuts or the whole nine cloves of garlic that tip the scales to make this one an absolute winner. It was so delicious and I now I can hardly wait till fall rolls around so I can make my tomato pesto soup.

I like to do alot of things with my pesto but one of mine and my husbands favorites is to simply toss it with some pasta, add some peas and some fresh parmesan and then enjoy! One recipe I can't wait to try is Ina's pasta, pesto, and peas. I will include the recipe bellow incase any of you want to try it out.

Isn't that the most beautiful color!

I could have literally just sat down and eaten the pesto
right out of the food processor with a spoon! It was that good.

Pasta, Pesto, and Peas

Ingredients

nocoupons

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta
• 1/4 cup good olive oil
• 1 1/2 cups pesto (packaged or see recipe below)
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1 1/4 cups good mayonnaise
• 1/2 cup freshly grated Parmesan
• 1 1/2 cups frozen peas, defrosted
• 1/3 cup pignoli (pine nuts)
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:

nocoupons

• 1/4 cup walnuts
• 1/4 cup pignoli (pine nuts)
• 3 tablespoons chopped garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Daring Bakers do Cookies!

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.



Ok-so this month has been a crazy one! I have only posted twice this month which is really sad. I am just glad that I found time to complete this months Daring Bakers Challenge! However I didn't complete all I wanted to. I really wanted to try both the Chocolate Covered Marshmallow Cookies and the Milan Cookies. But my life this month only allowed me to bake the Milan Cookies so hopefully in the near future I can try the other ones out. These cookies were very simple to make. I have to say I am not a huge fan of Milan Cookies (I know I know! To some of you that may sound crazy) but these cookies did have a good flavor. I am not a huge fan of orange and chocolate together, but if you are then you will love these cookies! You can throw them together in a minute and take them to a party. I don't know if I will be making these cookies again because they weren't my cup of tea, but if you like Milan cookies, orange and chocolate then you will love them! I have included the recipe for the Milan Cookies as well as the Chocolate Covered Marshmallow cookies so enjoy!

Make sure you check out how the other Daring Bakers did here!

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Missing; One Very Important Camera!

I can not begin to tell you how frustrated I am! I have been missing my camera for almost a week now! I never knew how much I depended on my camera but life just hasn't been the same. I have made a few things and am so upset I coudln't take pictures. I also have pictures on my camera of things I have made that I can't wait to post about but the pictures aren't uploaded onto my computer. So...the search continues! However I do have a recipe to share! I found this picture I took of the chicken piccata dinner I made a while ago. I didn't think it was a great picutre so I never did a post about it, but I am so desperate right now that any picture is better than none!

So Chicken Piccata- this is Ina Gartens recipe and it's wonderful. My husband loves chicken and I always put him in a good mood when I make this. It's very simple and looks very elegant so take a wack at it! You'll love it!

Chicken Piccata by Ina Garten

Ingredients

nocoupons

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Missing