Thursday, 29 September 2005

Lemon Butter Chicken With Roasted Vegetables

This is a very interesting dish... actually it should be Lemon Butter Fish... but since i had only chicken in the fridge so i might as well give it a try. Luckily it turn out to be just nice and fragrant with Lemon smell..... I love this dish because it's not oily nor too creamy... i love the roasted pumpkin which goes well with this lemon sauce......


Ingredients: (Serves 2)
4 Chicken Maryland, debone & skin removed
2 Corn, 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 or longer.
2. Coat the corn with ½ tablespoon of olive oil in a zip-lock bag and set aside in the fridge.
3. Add ½ tablespoon of olive oil and mixed herbs together with the pumpkin in a zip-lock bag and marinate it in the fridge.

Cooking Methods:
1. Preheat the oven to 1800c and lay all pumpkin and corn together on the baking try lay with foil and bake for about 20-25 minutes, turn 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 8-10 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 cubes, stir through parsley and set side and keep warm.
6. Preheat the frying pan, drizzle some olive oil then toss the asparagus and carrots for about 3-4 minutes then set a side.
7. Next add in another 1 tablespoon of olive oil then follow by 2 pieces of the chicken, cook about 3 minutes on each side or until golden brown then dish up. Continue with the other 2 pieces.
8. Arrange everything on a plate and serve it with soup or extra toast bread.

1 comment:

  1. Hi there, I was surfing the internet and I found your blog. I like the way how this all works.

    I'll come by again.

    Many thanks,

    Degree MSN online

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