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Monday 22 August 2016

Lemon Chicken : Simply Delicious

just go so well with this Gino D'Acampo lemon chicken recipe idea

Whip up a lemon butter sauce in next to no time,
it makes something special of simple fried chicken breasts.

Serves One
2 tbsp olive oil
1 chicken breast
½ lemon, juice only
5 tbsp white wine
knob of butter
pinch of flour
salt and freshly ground black pepper

To serve:
green beans

1. Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through.
2. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken.
3. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain.
4. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve.

Original recipe idea from here


All the best Jan


Jo said...

Yum. I shall definitely give this one a go.

eileeninmd said...

Hello, The lemon chicken sounds delicious. I will be trying this recipe. Thanks for sharing.
Happy Monday, enjoy your new week!

Tom said...

What's there not to love.

Linda Kay said...

Sounds yummy...but what's a knob of butter?

Lowcarb team member said...

Hello Linda ... this is a lovely recipe idea and so simple.

How much or what is a knob of butter?

"In some cookbooks or online recipes, you will be instructed to add a "knob of butter." For instance, maybe the recipe is for a piece of grilled meat and at the end you are told to "put a knob of butter on top." This is something you'll get from English and Irish cooks, and for all I know, Scottish, too. "How much is a knob?" you wonder. The answer is you're being much to exact. Cooking isn't like baking. It is about adding enough.

A knob of butter is basically a lump of butter. If a recipe says to add a knob of butter to a pan for sautéing, it usually means to add just enough butter to cover the bottom. Since we usually use sticks of butter here in the states, that may be from one to two tablespoons. Otherwise, it will tend to mean enough to melt nicely over whatever you are adding it to. For a rule of thumb, go for around 12 to 25 grams, or one to two tablespoons of butter. BUT, you really need to judge for yourself. Do you think it needs a little more, or a little less?

In some recipes, you might even see a "large knob" or "small knob" referred to. So, really, that means, just a little butter or a generous dollop. This could be anywhere from one to four tablespoons. A "tiny knob" might be only about 1/2 teaspoon. What you need to understand is that chefs tend to add tons of butter to everything. Especially at the end of cooking. It makes things taste better, richer, and feel better in your mouth. You are not going to mess it up by adding a little too much, especially if the butter is meant to melt.

So, what if a told you to add a knob of butter to a pancake? What I mean is add enough to melt nicely over the pancake. You aren't going to know the exact amount, but generally you'd put on about half a tablespoon, and if you really like it rich, a whole tablespoon."

Read more here

Hope this helps - when cooking I just slice a small amount - perhaps the size of a walnut - for a knob of butter

All the best Jan

NCmountainwoman said...

Lemon and chicken compliment each other nicely. One of our favorites is a whole chicken roasted with lemon, garlic, onion, thyme, and rosemary tucked inside.

Francisco Manuel Carrajola Oliveira said...

Tem um aspecto muito apetitoso.
Um abraço e boa semana.

Judith @ Lavender Cottage said...

I love chicken with lemon and make a lemon chicken orzo soup often. It had me smiling at the 'knob of butter' but with an English background it's not a mystery to me. :-)
Thanks for this yummy recipe.

happyone said...

Yummy!! : )

Martha said...

A wonderful recipe! And such simple ingredients, too. Thank you for sharing it!

Martha said...

I'm commenting again to let you know that I made this recipe for supper tonight and it was fabulous! Both my husband and I loved it. I'll definitely be making this again.

Bob Bushell said...

Not my recipe, it is the CHICKEN.

Conniecrafter said...

Hmmmm, never thought of putting lemon juice with my chicken, sounds interesting :)