Spring is Here!

Well, technically it is spring, but the warm weather sure hasn’t been around! I get excited this time of the year because the local farm stands will begin stocking their stands with fresh veggies. It is so hard to find good fruits and veggies in the winter. One of my favorite stands is Lull Farm in Hollis, NH. Farmer Dave keeps his stand full of great products year round!045

When you walk in, the first thing you see is tables full of fresh fruits and vegetables. 047One thing that’s very hard to find this time of year is a good tomato. Check out their amazing Whopper tomatoes, I have been enjoying them all winter! 049But, make sure you visit every corner of the stand; there are lots of great things to see. The farm also has fresh meats, eggs, dry goods, beautiful Artisanal cheese and even a small bakery section! If you don’t get anything else when you visit, be sure to grab some fresh squeezed orange juice or some apple cider. It’s to die for, just oranges or apples nothing else! Oh, a little hint, the cider can be frozen so you can enjoy all year long!054

The latest trip to the farm was to pick up some fresh lemons and asparagus for my lemon chicken recipe. Check it out below! The chicken breast is marinated, then pan seared to golden brown. The chicken is plated over fresh sautéed asparagus and drizzled with the lemon pan sauce. I refused to let the cold temperature delay spring, so I had to come up with a great, easy, spring dish. Hope you enjoy the recipe and visiting Lull Farm!cropped

Lull Farm is located at Rt. 130, 65 Broad Street in Hollis. Their phone number is: 603-465-7079. They’re open year round from 7AM-7PM If you want to email them you can do so at: livefreeandfarm@gmail.com. Or visit their website, Facebook page, or on Twitter. The Milford location is closed during the winter so check their website for the opening date.

Lemon Chicken with Asparagus


4 Thin Boneless Chicken Breasts

1 Bunch of Asparagus Tough Ends Removed

¼ Cup White Wine

½ Cup Chicken Stock

2 Tsp Olive Oil Divided in Half

1 Whole Lemon Sliced in 1/8” Slices

For the Marinade:

1/2 Cup Parsley Chopped

2 Gloves Garlic Chopped

2 Sprigs of Thyme Chopped

1 Green Onion Chopped

1 Whole Lemon Zest and Juice

¼ Extra Virgin Olive Oil

¼ Tsp Salt and Pepper

Combine all marinade ingredients in a bowl and marinate chicken for ½ an hour.

While chicken is marinating blanch asparagus in a pot of boiling water for 1 minute. Remove the asparagus from the pot and place in an ice bath to set color and stop the cooking. They should be cool in about 30 seconds. Place on paper towels to drain. The asparagus need to be completely dry before sautéing.

Heat a sauté pan with one tsp oil over medium-high heat. Place the chicken in the pan and sear until golden brown. Turn and brown the remaining side. Remove and tent with foil to keep warm. Add the remaining tsp of oil to the pan and sauté the asparagus and lemon until lightly browned and the asparagus is tender, about 2-3 minutes. Remove the asparagus and lemon from the pan, and tent with foil to keep warm.

Deglaze the pan with the wine and chicken stock, making sure you remove all of the fond from the bottom of the pan. That’s where all the bits of flavor are! Simmer the sauce until reduced by half.

Add the chicken and any juice to the pan and finish cooking the chicken until the internal temperature reads 165F on an instant-read kitchen thermometer. Plate the chicken with the asparagus and lemon slices. Spoon the pan sauce over the chicken. You can also add a salad or some rice pilaf.


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