For Gabe - sorry no photos!

After church today, our friends, Kremer and Gabe, invited themselves over for lunch. It was perfectly fine with us, since we do it to them quite often. It was great company, lots of laughs and we always enjoy spending time with them.

Anyway, I really had not thought ahead about what I would make for lunch. So, when they arrived, I glanced at the fridge and whipped this tasty, easy pantry meal. I am posting this for Gabe since he enjoyed it so much and wanted the recipe:

Pan-Seared Chicken with Reduction Sauce

**Since I had four chicken leg quarters thawing the fridge for another recipe, I decided to use them for this meal, but you can use whatever you have on hand**

4 Chicken leg quarters

3 tablespoons butter

3 tablespoons olive oil

salt and freshly cracked pepper

4 whole garlic cloves

2 whole lemons, quartered

**Pre heat your oven to 425 degrees**

1. Heat a non-coated, stainless steel frying pan to medium high

2. Salt and pepper your chicken

3. Melt butter and olive oil, swirl in pan several times to mix. When the pan is VERY HOT, place your chicken skin down on the frying pan. Sear chicken for several minutes, about 7 minutes until the skin is golden and crispy (yum!). Turn over and sear the other side for the same amount of time.

4. Once seared on both sides, transfer into a baking dish along with the whole garlic cloves and lemon quarters. Place the baking dish into the oven and roast for at least 20-30 minutes, until chicken is cooked and juices run clear.

Using the drippings from your pan, make the sauce:

You will need:

2 tablespoons of flour

Chicken broth

sour cream

juice from one lemon

leaves from 3 sprigs of thyme

3 garlic cloves, minced;

1/4 red onion, chopped

Juices chicken in baking dish

1. After the chicken is in the oven, and while your searing pan is still hot, throw in the flour. Mix well with a whisk or fork until the "raw" is cooked out.

2. While you continue to whisk, add in a few splashes of chicken broth. I did not measure, I just eye-balled it and when the consistency was thin enough. It should be simmering still.

3. Add in your garlic, onion, and thyme. Stir with whisk a few times until the onion and garlic have softened.

4. Let it simmer for a few minutes until the liquid reduces some, uncovered. About 3-5 minutes.

5. Add in the lemon juice and 1 heaping tablespoon of sour cream. Stir well with the whisk.

6.Once fully incorporated, allow it to rest for a few minutes, uncovered.

7. Sauce will thicken. When the chicken is finished roasting, add about 1 tablespoon of the juices from the baking dish to the sauce. Whisk to mix, salt and pepper to taste.

Serve on the side or on top of the chicken

I served the chicken along side asparagus, macaroni and cheese and flat biscuits - don't ask.

Without the color of the asparagus, It would have been one tasty BEIGE meal.