Tuesday, 26 June 2012

Brown Butter Lemon Chicken with Greens

Alright, so I veered into Cindiland and just cooked some chicken and some greens MY way and totally forgot about the recipe that I planned on following.  The end result was lightly lemony, tasty comforting food.  Nothing complicated.  Fast, easy and very well-liked by all.  Sure, you could return the chicken to the skillet and poach it in the (unthickened) sauce, and that would be classy and all, but I didn't want the coconut flour soaking up all the yummy sauce--I wanted lemon sauce on my bok choy!!

Uh-oh.  My Brit is showing again.  Things cooked in butter and sauce just taste better, don't you know?!  Rule number one!!  (Ok, Canadian Rule number one...)

So here's what I did...

Feeds 5-6
Takes about a half hour

4 large boneless, skinless chicken breasts
coconut flour
2 eggs
garlic salt
black pepper
1 c chicken stock
2 cloves fresh garlic
1 tbs tapioca starch
5 tbs lemon juice
2 tbs butter

1 lb bok choy
1/2 bag green beans


Pound chicken flat.

Thoroughly wash, separate and chop your bok choy and green beans, set aside.

Crack eggs into a flat pie dish and whisk with a bit of water.  Sprinkle some coconut flour, maybe a half cup or so, in another pie dish and add a few shakes of pepper and garlic salt.

Heat up a large skillet to medium-high.  Add a fair amount of fat for cooking.  Set your oven to 180 degrees (just to keep chicken warm).  Lightly dredge your chicken pieces in egg, then coconut flour.  Place chicken pieces in skillet and fry, in batches, until browned on both sides and cooked through.  Remove to oven as they are done.  When all of your chicken is cooked, remove skillet from heat but do not wash it and do not turn off element.

Using a different skillet, heat it to medium.  Place your wet bok choy stems and green beans in the skillet and cook, covered, for a couple of minutes.  Add your greens and cook for another minute, until the greens start to wilt.  Cover, remove from heat and set aside.

Return chicken pan to heat element.  Add your chicken stock, butter, lemon juice, and fresh garlic to the pan and bring it all back to a simmer, scraping up the brown bits.  In a small bowl, dissolve your tapioca starch in a bit of cold water.  While stirring the liquid in the skillet quickly, add the tapioca and water mixture.  As soon as it thickens to gravy-like consistency, remove from heat and serve everything together. 

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