The house by the sea foodwaves


Category: Chicken

Lemon Chicken served with tagliatelle – a delicious recipe

My boyfriend was very happy after the meal the other night and the two  meals before that as well.  Since I got advise on what to cook I am a big hit in the kitchen….not that I didn´t make nice food, but making something new and try new flavors has been a big hit.  The recipe i made tonight wasn´t complicated and no ingredients i haven´t used before, but the combination and the simplicity was something I haven´t done before.  A BIG HIT I tell you.

I don´t cook much chicken, mostly because it´s hard to get a good chicken and a good one  is a lot more expensive than “crappy” chicken.  ( I have heard stories about chicken farms in Iceland) I bought a nice chicken this week to use for this recipe and the last one, the chili chicken…(highly recommend that recipe as well)

Here is  the recipe I got in one of the comments, this one is  from a gourmet lady  from Iceland.

“Lemon chicken – a delicious recipe.
2-4 chicken breasts (depending on how many people you have for dinner)
Cut each into two pieces, on the thicker side, i.e. thinning each.

That leaves you with 4-8 pieces which you coat with flour or spelt, liberally seasoned with black pepper.
Fry the chicken breasts in a mixture of olive oil and vegetable oil and put in a baking dish to keep in oven for about 20 minutes at 180 degrees. Due to the thinness of the slices they don’t need long. DO NOT DISCARD THE OIL AND FLOUR! in your pan.

Press 1-2 lemons and add the lemon juice to the pan, along with some chicken stock, around a cup or so. Add more pepper to taste, and finally
250 ml. cream, full fat or other according to taste.

Pour the thickened sauce over chicken and boil some tagliatelle.
Serve piping hot with Parmesan and a good, green salad.”

The weekend was packed with dinner parties and sleepovers in the country.  We had a lovely drive around the countryside.  We went through Þingvellir, where Parliament was established in the year 930.

Þingvellir, fall 2012

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Chicken chili with cannellini beans

This was so good I almost didn´t get a picture of it, it was all gone so fast.  This is such a perfect dish to make when the weather is “chili” as well.  I would say this is a comfort food, but it isn´t a heavy one or unhealthy at all.  It is actually very healthy and unbelievable tasty.

When I was having my what to cook dilemma I asked  fellow bloggers if they had any nice recipes to share, and this is one of them.


This is how I did it and it was perfect amount for 2 greedy people.  I served it with what was left of the Farro salad I made the day before.

Chicken Cannellini Chili

  • 2 Tablespoons Olive Oil
  • 1 onion, chopped
  • 6 cloves of garlic, finely chopped
  • 2 teaspoons dried oregano
  • 1 teaspoons ground cumin
  • 1 cup redwine
  • 1 chicken breast, cooked & shredded
  • 2 cups white cannellini beans, cooked
  • 1 lonely carrot, finely chooped
  • 1 cup organic frozen sweet corn
  • 10 slices of canned mild jalapeno slices
  • 1cup Monterey Jack Cheese, shredded
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 cups water (the recipe goes for chicken broth but I didn´t have any so I just used water)

Saute the onion and the carrot for few minutes, add garlic, oregano and cumin. Stir and cook for 1 minute.

I recommend you take a look at the recipe here I got from suebthefoodie and follow that  when making this the first time, but you know mine was really good as well even though I didn´t use broth or Marsala wine.  But mine was more of a stew and if you see her picture it´s got more of a soup texture, I think that is good too.  I also had one lonely carrot I threw in there with the onion.

The only essential thing in this recipe is to take half of the beans and mash them good.

Talk about chicken,here is another shot of my neighbor Haukur.

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