My Recipe Box

Chicken Saute with Lemon, Cumin, and Parsley

By Pielove, member

February 23rd, 2009

Although some posters mentioned that this was too lemony, we all thought it was delicious-- even the four-year-old, who was very happy with it once the parsley bits were all (and I do mean ALL) removed.  I used chicken breast meat, because that was what the market had, and it was very moist and tender. 

This was my very last recipe to cook for the Challenge.  The Challenge was an excellent experience-- my whole family enjoyed the change from the usual dinner rotation, and I enjoyed stretching my skills as a cook.  I guess I usually read Fine Cooking to enjoy the recipes vicariously, so it was wonderful to try them all.  We had so much great food too-- our favorites were  the skirt steak, the carrot cake, and the roasted potato and mushroom salad. Really everything was good and most things were very good to great!

I also really enjoyed the interaction with the other cooks-- I feel like I went on a tour vacation, had great food and fell in with an amazing lot of people-- jaclyne, MarvelousKT, legalcat, peskyone, and NDBaker-- thanks for the great camaraderie!  I hope we meet again!  

So, Fine Cooking staff, what are you going to do for an encore?

Jen (pielove)

posted in: Gallery, Cook the Issue 97
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