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Wednesday, April 28, 2010

Lemon-Butter Chicken with Sautéed Brussels Sprout & Baked Asparagus


2 Chicken fillets
1tbsp Olive oil
2tsp Lemon juice
1 1/2tbsp Butter
Poultry Seasoning
Black Pepper (freshly cracked)

How to:
  • Cut the chicken crosswise and coat with olive oil.
  • Then sprinkle the salt, black pepper and poultry seasoning on both the sides, wrap and marinate for 30 mins.
  • In a skillet, heat butter until foaming, place the chicken fillets and cook.
  • Flip the fillet after 4 mins and cook the other side until it starts browning.
  • Then pour the lemon juice over the fillets and cook with lid closed for 2 mins.
  • Reduce the flame and cook until both the sides are evenly brown. Do not overcook, as the chicken may turn rubbery.
  • Transfer it to a plate and drizzle the remaining lemon-butter sauce(also scrape the bits along) from the skillet, over the chicken.
Serve hot with veggies.

Sautéed Brussels Sprout:


8-10 Brussels Sprout
1tbs Olive oil
1tsp Lemon juice
Black pepper (freshly cracked)

How to:
  • Remove the loose leaves and trim the stems of the brussels sprout.
  • Then wash well and halve them.
  • Heat olive oil in a skillet and add the brussels sprout, followed by salt and pepper.
  • Saute for 8-10 mins or until tender when skewered.
  • Then pour less than 1/4 cup of water and saute until it evaporates.
  • Switch off, pour lemon juice and toss well.
Serve hot as a side.

Baked Asparagus:

5-6 Asparagus (thicker spears)
1 1/2tsp Olive oil
Black pepper (freshly cracked)
How to:
  • Preheat the oven at 400 degrees.
  • Wash and trim the tough ends of the asparagus and discard'em.
  • In a baking dish, coat the asparagus with olive oil and sprinkle the salt and pepper.
  • Bake for 20 mins or until juicy and tender.
Serve hot as a side.

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