Friday, May 22, 2009

How to Cook Something: Chicken in Lemon Sauce

Welcome to this week's installment of How to Cook Something, my feature where I prepare one recipe per week from my favorite beginner's cookbook, How to Cook Everything by Mark Bittman. I started this adventure in a structured effort to learn my way around the kitchen, and I'm happy to say it's working so far.

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This week's pick is Chicken in Lemon Sauce. I made a few changes to the recipe, namely using chives (from my herb garden) instead of leeks, and halving the amount of butter. My changes are reflected below. I belong to the school of thought that you can't go wrong with a white wine lemon butter chive sauce. You just can't.

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To go along with the chicken, I baked up an Artisan Bread in 5 boule and sauteed some fresh local organic spinach. I squeezed half a lemon over the spinach and sprinkled it with some garlic salt right before taking it off the heat. It might be my new go-to veggie dish, it couldn't have been easier and was really flavorful.

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We're off on a whirlwind trip to NYC for the holiday weekend to see family and friends. See you all next week!

Chicken in Lemon Sauce
Adapted from How to Cook Everything by Mark Bittman
Printable Recipe

Makes 4 Servings

A more-or-less traditional Provencal preparation, one that must be served with good bread, or at least a spoon for the sauce.

2 tbsp butter or olive oil
5 chives, chopped
1/2 c. dry white wine
1/2 c. chicken or vegetable stock, or water
1/2 tsp. fresh minced thyme
4 boneless, skinless chicken cutlets (2 breasts), 1-1.5 lbs., rinsed and patted dry with paper towels, and cut into 1- to 1.5-inch chunks
2 tbsp. freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Minced fresh parsley leaves for garnish

1. Melt butter or heat oil in a large skillet over medium heat. Add chives and cook, stirring, until softened, about 3 minutes. Add the wine, stock or water, and thyme; bring to a boil and let bubble for a minute or two.

2. Add the chicken, turn the heat to medium low, cover, and simmer until the meat is barely cooked through, 5 or 6 minutes. Remove the chicken with a slotted spoon, set aside and keep warm.

3. Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 c. remains; this will take 5-10 minutes. Lower the heat to medium-low, add the lemon juice.

4. Season with salt and pepper and return the chicken chunks to the sauce to heat through. Do not overcook. Garnish and serve immediately.

1 comment:

Mindy said...

I love a little white wine lemon butter sauce myself! Have a great trip!

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