Lunch Date with Ina Garten


 Williams Sonoma, South Coast Plaza


Friday, November 11, 2010



Kathleen, “Hi Ina, how are you today” {it was loud and I was standing}


Ina {smiles}


Kathleen, squats down to eye level “what is your most favorite recipe from this book?”

Ina, “the lemon chicken breasts (see below) add some couscous and vegetable. Throw it together and put it in the oven. You’ll love it – do you cook?”


Kathleen, “Yes, and will you sign my wooden spoon?”


Ina, “super… great spoon”


Kathleen, “Your poor hand, it’s going to be tired”


Ina, “good thing not yet”


Kathleen, “Thanks for being such an inspiration to me, I can now cross something off my Bucket List; meeting you”


Ina, {smiles with a little giggle}


William Sonoma representative, “….Ms. Ms. this way please”


Kathleen, {smiles with a little giggle}


I had just met a woman on my lifetimes greatest influences list and she was lovely.


Lemon Chick Breast

barefoot contessa how easy is that? by Ina Garten

» 1/4 cup good olive oil
» 3 tablespoons minced garlic (9 cloves)
» 1/3 cup dry white wine
» 1 tablespoon grated
» lemon zest (2 lemons)
» 2 tablespoons freshly squeezed lemon juice
» 1 1/2 teaspoons dried oregano
» 1 teaspoon minced fresh thyme leaves
» Kosher salt and freshly ground black pepper
» 4 boneless chicken breasts, skin on (6 to 8 ounces each)
» 1 lemon

Serves 4

Preheat the oven to 400 F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


  1. This was the first recipe I made – the day I received my pre-ordered book. I served it with the pine nut cous cous and the cranberry apple cake from the same book. All three recipes are keepers, and so easy. Ina never disappoints. Yummmmm.

    • Amanda, what time shall I arrive for Thanksgiving Dinner? I’m making this dish tonight and the pine nut cous cous sounds like a home run side dish. Thanks for the Brilliant Suggestion!

  2. all sorts of awesome here!

  3. I can’t wait to try this recipe. I’ve loved every one of Ina’s recipes I’ve tried so far.

  4. I am so jealous that you got to meet her!
    The recipe sounds delicious; can’t wait to try it.

    • Mmmmm Good! This dish is delicious! My chef Victor made it last night. Boy was it tasty! Thanks for the dinner suggestion.

  5. Nancy Lindley says

    How could you miss with lemon and garlic – two of the world’s best ingredients!

  6. I love watching her. It’s not just her cooking but the love she shares with he darling husband that keep me watching. So happy you got to meet her. Hugs!

    • Katie, it was a great moment. I have followed her since Martha Stewart days, am I aging myself? She is quick, smart and adorable. We connected and I am still on cloud nine. Thanks for stopping by.

  7. Just printed it, can’t wait to make it!!! xojulz

  8. How fun to meet her! I like to watch her show but what she does is waaaay beyond me!


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