This is a very simple and yet very tasty chicken recipe I came across over Internet. Thanks to my friend Nilesh who tagged me so that I could watch and re-create it.
This is my try to re-create it.
Ingredients:
-2 whole Chicken breast pieces
-1 lemon (cut in 4 pieces)
-Sliced onions Julian style big chunks
-Finely cut leeks/spring onions (original recipe has leeks)
-Salt n black pepper for seasoning
Recipe:
-Apply salt n pepper on chicken breast and put little oil over them,
make sure chicken is nicely coated.
-Add little oil (5ml) in pan and then add lemon pieces, add chicken breasts to pan
and pan grill them 5 mins each side.
-Once nicely golden brown from both sides keep it aside in aluminium foil.
-In same pan add onions along with spring onions and saute well, add 1 cup of white wine
and transfer chicken breasts back in pan and cover it to ensure chicken is cooked through.
-Uncover pan, make sure only half wine has left in pan adjust seasoning and remove lemons from tongs (Else it makes cream curdle)
-Now add warm/hot cream to pan and give a nice stir and turn off gas. Its necessary not to cook after adding cream, just keep it covered after giving a stir, else cream gets curdles and ruins texture of sauce.
Serving:
-prepare rice bed
-Carefully put chicken breast on it/or you can cut in thin slices
-Pour nice creamy sauce over it
This is my try to re-create it.
Ingredients:
-2 whole Chicken breast pieces
-1 lemon (cut in 4 pieces)
-Sliced onions Julian style big chunks
-Finely cut leeks/spring onions (original recipe has leeks)
-Salt n black pepper for seasoning
Recipe:
-Apply salt n pepper on chicken breast and put little oil over them,
make sure chicken is nicely coated.
-Add little oil (5ml) in pan and then add lemon pieces, add chicken breasts to pan
and pan grill them 5 mins each side.
-Once nicely golden brown from both sides keep it aside in aluminium foil.
-In same pan add onions along with spring onions and saute well, add 1 cup of white wine
and transfer chicken breasts back in pan and cover it to ensure chicken is cooked through.
-Uncover pan, make sure only half wine has left in pan adjust seasoning and remove lemons from tongs (Else it makes cream curdle)
-Now add warm/hot cream to pan and give a nice stir and turn off gas. Its necessary not to cook after adding cream, just keep it covered after giving a stir, else cream gets curdles and ruins texture of sauce.
Serving:
-prepare rice bed
-Carefully put chicken breast on it/or you can cut in thin slices
-Pour nice creamy sauce over it
