Thursday, 29 September 2005

Lemon Butter Chicken With Roasted Vegetables

A very interesting dish that made with the combination of lemon and butter. Although the original recipe use fish fillet but I still go on with the cooking even though I am using chicken. Luckily the end result was good and we love the refreshing lemon fragrant that pair well with the creamy sauce.


Ingredients: (Serves 2)
4 Chicken Maryland, skin removed and de-bone
2 Sweetcorn, skin & hash removed
¼ Pumpkin, skin removed and cut into wedges
1 Bunch of Asparagus
1 Small Carrot, cut into strips

Lemon Butter Sauce:
100ml Cream
1½ Tablespoons Lemon Juice
75g Butter, chilled and cubes
1 Tablespoon Freshly Chopped Parsley

Preparation:
1. Clean and remove any fats from the chicken, pat dry and marinate it with 1 tablespoon cornflour, 1 tablespoon cooking wine, ½ tablespoon light soy sauce and some black pepper for at least 30 minutes.
2. Coat  sweetcorn and pumpkin with olive oil, salt and pepper in a zip-lock bag and set aside in the fridge.


Cooking Methods:
1. Preheat the oven to 180 degree and arrange pumpkin and sweetcorn together on the baking try with baking paper then bake in preheated oven for about 25 minutes, turning once or twice until the vegetables are slightly golden brown.
2. While roasting the vegetables, you can prepare the sauce by add the cream and lemon juice in a small saucepan and bring the mixture to boil.
3. Reduce heat and simmer for 8 minutes or until liquid is reduced by 2/3.
4. Remove from heat, whisk in chilled butter; a few cubes at a time. If the sauce becomes too cold, return to heat for a couple of minutes.
5. Continue with the remaining butter, stir through parsley and set side to keep warm.
6. Preheat frying pan, drizzle some olive oil then toss in asparagus and carrots, saute for about 3-4 minutes then and set aside.
7. Lastly with the same pan, add in another 1 tablespoon of olive oil  to pan-fry the chicken for about 3 minutes on each side or until golden brown then dish up. 
8. Arrange everything on a plate and serve it with soup and toast.

1 comment:

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