Creamy Tarragon Chicken Medallions

Ingredients

450 g chicken cutlets
1/4 tsp pepper
pinch salt
2 tsp olive oil
3/4 cup white wine
1/2 cup sodium-reduced chicken broth
1/4 cup whipping cream (35%)
2 tbsp chopped fresh tarragon (or 2 tsp dried)
1 tbsp grainy mustard

Honey Mustard Veggies

2 tbsp olive oil
2 sweet potatoes, peeled and cut in 1/2-inch cubes
255 g green beans, cut diagonally in 1-inch pieces
1 tbsp liquid honey
1 tbsp grainy mustard

Method

  1. Sandwich chicken between plastic wrap; using meat mallet or heavy-bottomed saucepan, pound chicken to 1-inch thickness. Sprinkle with pepper and salt.
  2. In skillet, heat oil over medium-high heat. Brown chicken, turning once, 6 to 8 minutes.
  3. Add wine and broth. Cover and cook until chicken is no longer pink inside, about 5 minutes. Transfer to plate and keep warm.
  4. Boil pan juices until reduced to 1/2 cup. Whisk in cream, tarragon and mustard. Cook until thick enough to coat back of spoon, about 2 minutes. Serve over chicken.
  5. Make the veggies. In nonstick skillet, heat oil over medium-high heat. Cook sweet potatoes, stirring occasionally, until tender-crisp, about 10 minutes.
  6. Add green beans. Cook for 2 minutes.
  7. Add 1/4 cup water. Cover and cook until potatoes are fork-tender, about 2 minutes.
  8. Drain. Toss with honey and mustard. Serve with chicken.

Makes 4 servings.

Source: The Complete Chicken Cookbook


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Curried Chicken Stew

Ingredients

2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, peeled and minced
1 green bell pepper, seeded, de-ribbed and sliced into thin strips
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
4 large tomatoes, peeled, seeded and chopped
1-1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup nonfat plain yogurt
2 tablespoons chopped fresh cilantro (fresh coriander)

Method

  1. In a large nonstick frying pan over medium heat, heat the oil. Add the onion, garlic and bell pepper and sauté for 2 minutes.
  2. Add the chicken and sauté until browned and no longer pink in the center, about 5 minutes.
  3. Add the tomatoes, curry, cumin, turmeric, ginger, salt and pepper. Bring to a boil, reduce the heat to low and simmer for 15 minutes.
  4. Remove from the heat and add the yogurt and cilantro. Stir to mix well.
  5. To serve, divide among 4 individual plates.

Makes 4 servings.

Source: Cooking for Healthy Living


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Roasted Gold Coin Chicken

Ingredients

160 g lean pork
160 g chicken liver
160 g pork fat
4 tbsp maltose
1 tsp salt
3 tbsp sugar
1/4 cup light soy sauce
1 tbsp Hoi Sin sauce
1 tbsp Mai Kuei Lu Chiew (Chinese cooking wine)
1 tbsp ginger juice
1 tbsp chopped shallot

Method

  1. Rinse pork and chicken liver, wipe dry, trim into cylindrical shape and slice into 0.25 cm thin rounds, set aside.
  2. Cook pork fat in 1/2 pot of boiling water for 15 minutes, remove and rinse well. Slice into 0.25 cm thin round pieces.
  3. Mix marinade together with pork, chicken liver and pork fat, set aside for 1/2 hour.
  4. Preheat gas oven at 220°C.
  5. Thread alternate layers of pork, pork fat and chicken liver together on the skewer. (Makes 2 skewers.)
  6. Place skewers of meat on a rack over a baking sheet, roast in the oven for 15 minutes. Turn over and roast for another 10 minutes until cooked.
  7. Brush meat with maltose and cook in the oven for a few more minutes to glaze.

Source: Towngas Millennium Cookbook


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Thai Curry Noodle Soup

Ingredients

5 dried red chilies
1/4 cup vegetable oil, plus extra for deep-frying
12 oz fresh egg noodles (ba mii or Chinese lo mein)
3 tablespoons Thai red curry paste
1 teaspoon ground turmeric
1-3/4 cups thin coconut milk
1 cup chicken stock
2 tablespoons Thai fish sauce
4 chicken thighs, skinned, boned, and chopped
4 scallions, finely chopped
chili oil, 4 shallots, preferably pink Asian, finely sliced, and 3 limes, halved to serve

Method

  1. Soak the dried chilies in water until softened, about 30 minutes, then pound to a paste with a mortar and pestle.
  2. Heat half the oil in small skillet and sauté the paste over low heat until the oil becomes red. Set aside.
  3. Fill a wok one-third full of oil and heat until a piece of noodle will puff up immediately.
  4. Add 4 oz of the noodles and fry until crisp, about 1 minute. Remove and drain on crumpled paper towels. Transfer the oil to another pan to cool.
  5. Heat the remaining oil in the wok and stir-fry the Thai curry paste for 2 minutes.
  6. Add the turmeric and stir-fry for about 30 seconds.
  7. Add the coconut milk and stock and bring to a boil. Reduce the heat and simmer for 5 minutes.
  8. Add the fish sauce and the chicken and simmer for about 5 minutes until cooked through.
  9. Cook the remaining noodles in boiling water, about 1 minute.
  10. Drain and transfer to 4 bowls, spoon over the curry, and top with fried noodles and scallions.
  11. Serve with the reserved chili oil, shallots, and lime halves.

Makes 4 servings.

Source: Noodles and Pasta


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Roasted Chicken Leg with Garlic and Almond

Ingredients

1 chicken leg
20 pieces almond

Marinade
5 cloves garlic, chopped
1 clove shallot, chopped
1/2 tsp dark soy sauce
1 tsp light soy sauce
1 tsp oil
1-1/2 tsp honey
2 tsp cornstarch
3 stalks spring onion, finely chopped

Method

  1. Rinse the chicken leg and wipe dry. Mix well with the marinade and set aside in the fridge for 8 hours.
  2. Preheat an oven to 180°C.
  3. Roast the almond for 8 minutes until fragrant and crisp.
  4. Ground almond and set aside.
  5. Remove chicken from the fridge 30 minutes before cooking.
  6. Put the chicken leg into the 180°C oven, and cook for about 20 minutes until well done.
  7. Sprinkle the ground almond over the chicken before serving.

Makes 1 serving.

Source: Chicken Delicacy


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