For The Chicken:
- 3 Tbs. Olive oil
- Juice of one lemon
- Juice of one lime
- Couple splashes of OJ
- Tbs. Honey
- 2 garlic cloves roughly chopped
- 3 sprigs thyme
- Salt and Fresh ground white pepper
Whisk all ingredients together
Put chicken (I used 4 very thin cutlets about 3/4 pound) in a plastic zip lock, add marinade, squish and put in fridge for a couple hours.
Heat a cast iron grill pan over medium heat brush with olive oil. Remove chicken from marinade and cook for about 3 minutes per side. *My chicken was really thin so that is all it took*
Lemon Beurre Blanc
*See recipe below (I added a little more cream, and 2 sprigs thyme)
1/2 lb. skinny asparagus cut on a bias
1 1/2 Tbs. olive oil
Few dashes garlic powder
Over medium heat oil in a medium sized saute pan. Add asparagus, and garlic powder and saute for 3-5 minutes.
Fried goat cheese balls
Take a little less than of a tsp. of goat cheese and roll into ball, dip in egg wash then in seasoned bread crumbs and fry in vegetable oil for about 30 seconds.