Tag: cook

Velveted chicken breast with sage and pasta

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Ingredients

2 skinless chicken breasts, cut into strips
1tsp cornflour
1 egg white
Zest and juice of 1 lemon
Salt and freshly ground black pepper
300ml double cream
10 sage leaves, roughly chopped
½-1tsp chilli powder, according to taste
2tbsp grated Parmesan
300ml olive oil
3 handfuls of dried fusili pasta

That’s goodtoknow

Use the same method of velveting with pork and beef for stir-fries

Method

Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
Drain the pasta and add to the cream mixture.
With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.

By Keith Kendrick

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Chicken and Asparagus Lemon Stir Fry

Although the weather outside still feels like winter, I’m excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal.

I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I’m really in love with. I like Eden, which is organic and non-GMO. You can use either one, or even Tamari if you’re gluten free. We served this over brown rice to complete the meal.

Chicken and Asparagus Lemon Stir Fry
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0 g
Sodium: 437 mg (without salt) • Cholest: 98 mg

Ingredients:

1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

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Asparagus and Tomato Sauté with Balsamic and Feta

by Pam on March 5, 2014

We eat a lot of asparagus around here this time of year. I decided to do a quick sauté with the asparagus spears and grape tomato halves until crisp-tender. I drizzled the top with a really good balsamic vinegar and feta cheese crumbles. It was delicious, healthy, and it paired nicely with the Spicy Roasted Chicken Drumsticks^[1] and the Basmati Rice with Garlic, Pine Nuts, and Fresh Parsley^[2].

Heat a large sauté pan with olive oil. Add the asparagus spears then cook, stirring occasionally for 4-5 minutes (longer if the asparagus is really thick – shorter if they are really thin), until crisp tender. Add the grape tomato halves and cook for 2 minutes. Season with sea salt and freshly cracked pepper, to taste. Place the asparagus and tomatoes on a serving plate then drizzle with a good balsamic vinegar, to taste, then top with feta cheese crumbles, to taste. Serve immediately. Enjoy.

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Asparagus and Tomato Sauté with Balsamic and Feta

Yield: 4

Total Time: 7 min.

Ingredients:

2 tsp olive oil
1 bunch of asparagus, wooden ends removed
1/2 cup of grape tomatoes, halved
Sea salt and freshly cracked pepper, to taste
Balsamic vinegar, to taste
Feta cheese crumbles, to taste

Directions:

Heat a large sauté pan with olive oil. Add the asparagus spears then cook, stirring occasionally for 4-5 minutes (longer if the asparagus is really thick – shorter if they are really thin), until crisp tender. Add the grape tomato halves and cook for 2 minutes. Season with sea salt and freshly cracked pepper, to taste. Place the asparagus and tomatoes on a serving plate then drizzle with a good balsamic vinegar, to taste, then top with feta cheese crumbles, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Spicy Roasted Chicken Drumsticks (www.gordon-ramsay-recipe.com)
^{^} Basmati Rice with Garlic, Pine Nuts, and Fresh Parsley (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)