A Sensible Chicken Dinner

Plus: Lobster Rabbit Sausage, Lunch at Frankie's with Jo, Jenny, and Odette, and Jill Zarin's dietary demands.

Hey everyone,

I just put a pause on my CSA — that was fast! — not because I didn’t like it, but because it was hard to keep up. In my fridge I had bok choy from last week, Trumpet mushrooms that arrived this week, and in the freezer some chicken breast from an earlier delivery. I decided to put them all to work last night.

I found this recipe on NYT Cooking for Lemon and Garlic Chicken with Mushrooms. Think of it like a lighter, healthier piccata. You basically do a quick marinade of olive oil, lemon juice, chopped garlic, and rosemary that you cut off the plant on your porch because you’ve kept it alive for over a month!

It only sits in the marinade for 30 minutes, and then you pound it between sheets of plastic.