Grilled Lemon Chicken

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried
2 pounds Gold Kist Farms* boneless, skinless split chicken breasts (about 6)
SATAY DIP
1 tablespoon olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

1. Whisk together lemon juice, olive oil, salt, pepper and thyme; pour over chicken breasts. Cover and marinate in the refrigerator for 6 hours or overnight.
2. Heat a charcoal grill and cook chicken for 10 minutes on each side, or until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks.
3. To prepare the Satay Dip, place olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in a pot and cook over medium heat until onion is transparent, 10-15 minutes. Whisk in remaining ingredients; cook for 1 more minute. Let cool. Serve dip with chicken skewers.
Makes 6 servings.
Variations: Omit the marinade and substitute 2 pounds of Gold Kist Farms marinated boneless, skinless split chicken breasts (Teriyaki, Lemon Herb or Roasted Garlic & Herb). Baste chicken with olive oil during grilling.

Chicken with Morels

1 ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 Gold Kist Farms* boneless, skinless split chicken breasts Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1/4 cup clarified butter (see note)
1/3 cup chopped shallots
1 tablespoon minced garlic
1 cup Madeira wine
1 cup crème fraîche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

1. Preheat oven to 375°F. Lift morels carefully from water, leaving any grit behind. Rinse a few times to be sure all grittiness is gone. Dry lightly with paper towels and set aside. Discard the liquid.
2. Sprinkle chicken breasts with salt and pepper to taste. Dredge in flour and shake off excess. Heat half of clarified butter in a large sauté pan over medium-low heat and cook chicken in 2 batches until browned on both sides, 8-10 minutes. Remove to an ovenproof casserole.
3. Add remaining clarified butter to the pan along with shallots,morels and garlic. Sauté over medium heat for 2 minutes, stirring constantly.
4. Pour in Madeira and cook over high heat to reduce liquid by half, 2-4 minutes. Add crème fraîche, cream, lemon juice,1 teaspoon salt and 3/4 teaspoon pepper. Boil until mixture starts to thicken,5-10 minutes.
5. Pour the sauce over chicken and bake for 12 minutes,or until chicken is heated through.
Makes 6 servings.
Note: To clarify butter,melt in a saucepan over low heat. Remove white foam on the surface, then let butter sit at room temperature until solids sink. Pour off golden liquid and discard white sediment.