Monday, August 19, 2013

Chicken with lemon sauce, fresh asparagus and squash

 Even the lowly chicken can offer us a simple elegant dinner holding all the cache the most expensive bistro offers.
The Little Book Of Indiscreet Recipes

  • 1 pound asparagus spears, trimmed
  • 4 slices bacon, coarsely chopped
  • 4 skinless, boneless chicken breast halves
  • Salt
  • Ground black pepper
  • 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces
  • 1 14 1/2 ounce can chicken broth*
  • 2 tablespoons all-purpose flour
  • ½ teaspoon finely shredded lemon peel
  • Lemon wedges
Asparagus will tell you just where to break the woody stem off leaving the very best to eat. Simply hold by each end and bend. The stalk will snap at precisely the point needed. Don't argue it knows best. Also If you happen to find yourself in London, say to celebrate the 150th anniversary of the “tube” and you just happen to be invited to dinner with the royalty only to find asparagus on the plate, You will now know ahead of time that You will be expected to eat it with the fingers. Hold the stem end with forefinger and thumb. Eat from top down but leave the final 1 inch (the part you were holding) in the plate. You just never know what you can learn from slave!

Wash the produce in vinegar water bath.

1. In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.

2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels,
reserving 2 tablespoons drippings in skillet.

3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.

My recipe calls for boneless skinless chicken breasts, however I had chicken thighs on hand so that is what I cooked. The main difference is that the thighs required about 12 minutes per side, not in total. Use a thermometer probe!

4. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Arrange chicken on large platter with asparagus on each side..Then cover with lemon sauce and squash. Place the bacon around as a garnish along with lemon wedges.


170 degrees F                        

From slave's Kitchen*Tip:
  • If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine.
A fantastic blend of classical flavors that will please Your Master.

Serving Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain
..I cook!



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