A big thank
you to Judith at The Midnight Baker for
this dish. Her post about it is here.
Her dish looked much nicer than mine!
First
prepare the chicken. I had 2 chicken
breasts which I tried to butterfly with partial success. I then pounded them with a pestle wrapped in
cling film so they weren't too thick.
Each piece of chicken then looked rather large so I cut them in half.
Judith
dredged her chicken in seasoned flour – I used seasoned cornflour (didn't have
any flour on hand). My seasoning was
salt, lashings of pepper and some dried lemon zest to make up for the lack of
lemon pepper)
The next
things to prepare are the lemons – 2 lemons – I used half of one to create
about 2 tablespoons of juice and then thinly sliced the rest by hand.
Add a
splosh of white wine to the lemon juice and keep for using a bit later.
From there
all you need is butter – and yes it has to be butter.
Heat your
butter in a frying pan/skillet til it is bubbling and starting to go a bit
brown, then brown your chicken on each side.
Either ensure that the chicken is cooked through in the pan or finish it
in a moderate oven.
Keep the
chicken warm while you then brown your slices of lemon in the butter – arrange
them on top of the chicken when it's done.
Then add your lemon juice/wine mixture to the butter and let it bubble
away for a couple of minutes before pouring it over the chicken and lemon. I used a few chopped chives for garnish.
No comments:
Post a Comment
Your comments are most welcome. I have currently disabled anonymous comments due to unwanted spam. Cheers