Lemon & Poppy Seeds ... it's not just for muffins!

I feel like a traitor for not being able to find time to blog during the week anymore! My picture taking has gone awry as well. If I did get a shot of anything I made, it was less than pretty, lol. I have several things to post though, so hopefully it will make up for it. ;)

I was flipping through The Joy of Cooking a little while ago and couldn't find anything I wanted to try. The book is so massive that it's a bit of information overload when the stomach's growling and dinner time is almost upon us. I was looking through sauces and crossing each one off my list for one reason or another. I suddenly had the urge to use lemon and poppy seed with chicken, and headed to the kitchen to toss it together.

1 lb boneless, skinless chicken breast, cut into strips
spaghetti noodles, prepared according to directions
1 can reduced sodium chicken broth
1 tbsp extra virgin olive oil
1 1/2 tbsp butter
2 tbsp lemon juice
1 1/2 tsp lemon zest
1 1/2 tsp poppy seeds
onion powder
garlic powder
1 tbsp flour
kosher salt
fresh black pepper

This is a fast meal, so start the pasta water and spaghetti prep first.

In a small saucepan, melt the butter. Once melted, add the chicken broth, lemon juice, lemon zest and poppy seeds. Bring it to a boil. It will continue boiling until the rest of the meal is finished, or until reduced by half.

Sprinkle the chicken strips with kosher salt, pepper, onion powder, garlic powder and flour. Toss them around to coat evenly.

Heat the olive oil in a medium sized skillet over medium to medium high heat. Cook the chicken thoroughly, until the juices run clear when poked with a fork.

Serve the chicken over the noodles, with just enough of the broth "sauce" to flavor both the noodles and chicken.

It was light, tangy and unique. I would recommend this to anyone with a lemon chicken craving!

Click here to view the printable recipe.