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Displaying items by tag: Chicken

Ingredients (Meal for two)

1 large skinless free range chicken breast.

1 tablespoon of olive oil

1 lge ripe tomato chopped

1 clove of garlic, crushed/chopped

3 mushrooms sliced

1 onion, chopped

some fresh basil leaves

1 generous teaspoon of turmeric

a little salt & black pepper

1 teaspoon of Massell chicken stock powder

1 cup of water

1 fresh chilli (optional)

Method

Cut chicken into thin slices. Heat oil in a frypan that has lid. Toss in the onion, garlic and chilli, gently cook till onion is transparent. Then add chicken, and stir to cook slightly. Add the chopped tomato, and mushrooms. Season with a little salt & black pepper. Add the turmeric and chicken stock powder, stir through and add water. Put lid on pan and continue to cook for about 10 minutes. Serve with chopped basil, and some mixed roasted vegies or steamed rice.

Tuesday, 17 July 2012 15:31

Chicken Valencia

Ingredients

8 boneless, skinless chicken breast halves

½ cup plain flour

3 tbsp olive oil

1 cup dry white wine

1 tbsp lemon juice

1 tbsp grated orange zest

1/3 cup orange marmalade

Salt and freshly ground pepper

Spring Onion, chopped

1 Orange sliced

Method

Rinse chicken and pat dry.

With your Wüsthof Crème iKON 17cm Santoku Knife, slice the chicken into bite-sized cubes.

Coat chicken lightly with flour on all sides; shake off excess.

Preheat a sauté pan over medium heat.

Add 2 tablespoons of the oil and wait about 1 more minute.

Add as many pieces of chicken to pan, without crowding.

Cook until lightly browned on bottom (3 - 5 minutes).

Then turn and continue to cook until meat in thickest part is no linger pink; cut to test (3 - 5 more minutes).

As chicken pieces are cooked, place on a warm platter and keep in a 200°F oven.

Add up to 1 tablespoon more oil to pan as needed to cook the remaining pieces.

When all chicken has been cooked, add wine and lemon juice to cooking pan.

increase heat to high and bring mixture to a boil, stirring to loosen drippings from pan.

Cook, stirring often, until liquid is reduced by about half (3 - 5 minutes).

Stir in orange zest and marmalade.

Season to taste with salt and pepper.

Pour sauce over chicken, sprinkle spring onion and No sticking challenges! garnish with orange.


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