Thursday, March 15, 2012
Recipe: Lemony Garlic Chicken
Basically, if your'e not a lemon fan, turn right around now! This chicken dish is covered in an intense, tangy, garlicky sauce- which will really knock your socks off! When i made it last night, i added the juice of a whole lemon, because i'm a nutter and love it, haha, but i reccomend in this recipe to add as much lemon as your tastebuds can handle, a little squeeze will do sometimes. Its always good to serve this with a very neutral tasting side dish- like plain rice or plain mashed potatoes, because the flavours are so strong here you dont really need any other flavours to try and clash with it.
Lemony Garlic Chicken (serves 2)
2 tbsp olive oil
6-8 mini chicken fillets (depending on size)
2 chunky cloves of garlic, finely diced
200ml white wine (sweet if possible)
Zest of 1 lemon, and a squeeze of the juice
1 tsp dried rosemary
1 chicken stock cube
Sugar to taste
Salt and pepper to taste
1. Heat a non-stick frying pan on high heat, and add the oil. Season the mini fillets with a little salt and pepper and fry for two minutes on each side, to brown- set them aside.
2. In the same pan, lower the heat, and add the butter and garlic. Fry for a couple of minutes to soften the garlic, and then add the white wine, lemon, rosemary and stock cube. Increase heat back to high and cook for 2 minutes.
3. Add the mini fillets back in and cook, stirring often to avoiding sticking, for about 10 minutes- or until the sauce has thickened. Put the chicken fillets on a plate, season the sauce to taste, and pour the sauce over the chicken. Serve this with mash, or with rice, in order to soak up the tangy powerful sauce.