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Source: Food and Wine Quick from Scratch

Grilled Chicken Breasts with Lemon and Thyme
The combination of lemon and thyme make this chicken very succulent.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
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1 1/2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red pepper flakes
1 garlic clove, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 bone-in chicken breasts, (about 2 1/4 pounds in all)




Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 to 20 minutes longer.


Wine Recommendation: Red pepper can be difficult to pair with wine as it accentuates the bitterness of the alcohol. So, bypass high-alcohol wines and try an herbal, light-bodied sauvignon blanc from Collio.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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