Friday, 12 March 2010

Creamy Lemon Chicken.

d00dz, it's been a while.
yo sup?

so yeah; this is actually (modified) from a book - "The Classic 1000 Student Recipes" by Carolyn Humphries, which my mam bought me when I moved away for uni, and which really cemented my love of cooking. You could do much worse - there are some really simple recipes in here; it literally tells you how to poach an egg (pretty much the only way I eat them now), but also gives you much more complicated and expensive recipes, including dinner party menus.
And yes, students do do dinner parties, kthnx.
I used to make this all the time in first year, and decided, when wondering what to do with some chicken, that I would bring it back for 3rd year.

chicken (preferably a chicken breast, and I will write the recipe for this, but I cut the meat off of a thigh)
one portion rice (i used brown rice)
a handful of peas

for the sauce
a few splashes of lemon juice
1 tsp honey
a splash of double cream (about 2 tsps, so sez the recipe, but really, depends on how creamy you want it)
half of a chicken oxo cube
cornflour, made up in 2 tablespoons of cold water (opt)
some splashes of water


set your rice off cooking, then move onto the chicken-y goodness.
whack the chicken breast in a pan (any will do; no oil needed) and swiftly add the water, lemon, honey, and oxo cube, plus some salt&pepper. You only need a little splash of water (again, recipe sez 5 tablespoons) but you can keep topping it up a little every now and then.

simmer with a lid on until the chicken is cooked through; topping up the water as necessary.

once that's done, add the cream to your liking, and the cornflour if the sauce is too thin at this point.

add the peas to the rice pan.
carry on simmering for a few mins, then drain the rice&peas and serve, resting the chicken breast on top and pouring over the sauce.

quick; simple; delicious.

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