The Lemon Law

On the very off chance that you’re not familiar with the phrase, “lemon laws” are US laws intended to protect consumers from cars that repeatedly fail to meet certain standards of quality and performance. These cars are referred to as “lemons.” The phrase “When life hands you lemons, make lemonade” also references the use of the word lemon as a “bad apple,” so to speak.

I think it’s unfair that lemons are subjected to this negative connotation. What did lemons ever do to us, aside from provide a wonderful natural citrus base for marinades and star in one of my favorite summertime beverages? (Just you wait for my ginger lemonade recipe!) In their defense, lemons are tangy, brightly colored and an excellent source of vitamin C. Lemon juice prevents cut apples and avocados from browning, lemon peel freshens a smelly garbage disposal and lemon oil is a natural furniture polish. And lemons help prevent scurvy, a deadly disease!

So take that, “lemon laws.” How do you like them apples?

Lemon and Rosemary Marinated Chicken
Serves 2

3 tbsp. fresh squeezed lemon juice
¼ c. extra-virgin olive oil
1 tbsp. chopped fresh rosemary leaves
¼ tsp. smoked paprika
¼ tsp. dried oregano
¼ tsp. grill seasoning (chicken or steak flavors will work)
2 boneless, skinless chicken breasts
sea salt and black pepper

In a plastic gallon-sized bag, combine the first six ingredients. Add the chicken, close the bag, and shake gently to coat. Marinate for 1 hour at room temperature.

Preheat a grill pan to high. Remove the chicken from the plastic bag and season on both sides with salt and pepper. Grill the chicken for 5 minutes, rotate 45 degrees and cook an additional 5 minutes. Turn the chicken over and cook for another 4-5 minutes on the second side, or until cooked through. Remove from heat onto a serving platter.

In a small saucepan, bring the remaining marinade up to a boil. Turn the heat down to medium and simmer for 5 minutes. Remove from the heat and pour over the chicken. Serve with the sautéed mushrooms.

Sautéed Cremini Mushrooms

2 tbsp. unsalted butter
1 shallot, minced
1 clove garlic, minced
8 oz. cremini mushrooms, cleaned and thinly sliced
1 tsp. chopped fresh thyme leaves
sea salt and black pepper
3 tbsp. balsamic vinegar

In a medium sauté pan over medium-high heat, melt the butter. Once melted, add the shallots and garlic and cook for 1 minute. Add the mushrooms, thyme and pepper and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 6 to 7 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by half, about 3 minutes. Season to taste with salt and more pepper and serve immediately.