Chicken in White Wine with Artichokes, Lemon, and Olives

Saute garlic and whole shallots (peeled) until tender. Add slices of lemon and saute lightly. Add chicken breasts (about 1.5 lbs) and brown. Place in a baking dish with 1 c of frozen artichoke hearts (defrosted), 1/2 c whole pitted olives, capers, and 1/2 cup plus of white wine (add more as baking if needed) and lots of fresh lemon juice.

Bake at 350 until chicken is done (about 30-45 minutes). Top with freshly chopped parsley and serve over rice.

Variations on this are endless. One good alternative is baking carrot strips with the chicken, garlic, shallots (minced), and wine.

Lemon Asparagus Pasta

Saute a shallot, some garlic, a whole lemon's worth of lemon zest (the zest doesn't need to cook long). Add a half cup white wine along with the juice of that lemon, and cook down. Add olive paste and turn off the heat.

Meanwhile, cook your pasta, and add a bunch of asparagus (cut into thirds) and a shredded carrot (use a peeler) into the pasta water 4 minutes before the pasta is done.

Drain and throw it all together with chopped parsley, grated parmesan, and crushed red pepper flakes. Mmmm!