![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Experimental food corner: Chicken with lemon parmesan cream.
So we had some milk in the fridge that needed to be used up. I decided that I was in the mood for something lemony-creamy, but I couldn't find any recipes online that fit the picture in my head. So here's what I did:
I browned some chicken breast tenders in a mixture of butter and olive oil. When the chicken was cooked through, I removed it to a bowl and covered it with foil to keep warm.
I drained off about half the fat and whisked a couple of spoonfuls of flour into the other half, over medium-low heat. When the roux had formed into a smooth paste I added the juice and zest of a large lemon, a splash of white wine, and lots of black pepper, and then whisked it smooth again. Then I started adding milk, a tiny bit at a time, pouring with my right hand and whisking with my left. I brought it up very hot (it would start to bubble if I stopped whisking, but with constant stirring it stayed just below the boil) and kept stirring until the sauce had reduced and thickened somewhat. Then I added a generous handful of grated parmesan and stirred until the cheese was more or less melted.
In the meantime, I'd made some linguini fini. I piled it into pasta bowls, arranged the browned chicken on top, and then poured on the sauce. It was delicious - delicately flavored, very light and fresh-tasting, with a lovely aroma of lemon zest. Definitely something to go into the permanent rotation.
I browned some chicken breast tenders in a mixture of butter and olive oil. When the chicken was cooked through, I removed it to a bowl and covered it with foil to keep warm.
I drained off about half the fat and whisked a couple of spoonfuls of flour into the other half, over medium-low heat. When the roux had formed into a smooth paste I added the juice and zest of a large lemon, a splash of white wine, and lots of black pepper, and then whisked it smooth again. Then I started adding milk, a tiny bit at a time, pouring with my right hand and whisking with my left. I brought it up very hot (it would start to bubble if I stopped whisking, but with constant stirring it stayed just below the boil) and kept stirring until the sauce had reduced and thickened somewhat. Then I added a generous handful of grated parmesan and stirred until the cheese was more or less melted.
In the meantime, I'd made some linguini fini. I piled it into pasta bowls, arranged the browned chicken on top, and then poured on the sauce. It was delicious - delicately flavored, very light and fresh-tasting, with a lovely aroma of lemon zest. Definitely something to go into the permanent rotation.