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Old 12-15-2012, 01:37 PM   #1
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Join Date: Dec 2012
Location: New York City
Posts: 12
Chicken breast rubbed with cumin in a lemon sauce with mashed potatoes

Cumin rubbed chicken breast and mashed potatoes.
Optional: Green salad. Romaine lettuce with truffle vinaigrette.
Makes two servings.
Ingredients



For Chicken:
  • Two boneless, skinless, chicken breasts, pounded to an even thickness.
  • Flour.
  • Salt and pepper.
  • 1/2 tablespoon butter.
  • Olive oil.
  • Lemon slices.
  • Powdered cumin, coriander and tumeric.
  • Orange slices (optional)
  • Chopped fresh herbs (optional)
For the sauce:
  • 1 lemon, squeezed.
  • 4 garlic cloves, minced.
  • 1/2 cup of chicken stock.
  • A handful of dried pitted prunes, apricots or figs (or all three), chopped into even pieces.
  • 1/2 tbsp butter for sauteeing.
  • Olive oil.
  • 1/2 stick butter, cubed. (Add at the end.)
For potatoes:
  • 1 1/2 lbs of potatoes, peeled and quartered.
  • 1/2 teaspoon salt.
  • 4 tablespoons heavy cream.
  • 2 tablespoons butter.
  • 1 tablespoon milk.
  • Salt and pepper.
For Salad:
Romaine lettuce, dressed with a truffle vinigarette.
Ingredients:
One tablespoon truffle oil.
One tablespoon lemon juice.
Garlic salt and black pepper to taste.

Prepare the sauce for the chicken. Mix butter and olive oil in a saucepan and add the dried fruit, lemon juice and minced garlic. Let cook for a while, stirring ocasionally, until the fruit is soft. Add the chicken stock and spices (turmeric, cumin, coriander.) Add salt and pepper.
Peel and quarter the potatoes and place in a covered pot with water and 1/2 a teaspoon of salt. Allow to come to a boil, then lower the heat to medium high. Cook for about 20 mins, or until soft enough to pierce with a fork.
Prepare the chicken breast and place in a mixture of the flour and spices. Warm a pan on medium-high heat. When the pan is hot enough, melt butter and olive oil and reduce heat to medium. Place the dredged chicken in the pan. Let cook on for one minute on medium heat, then turn over and place sliced lemon and orange on top. Cover the pan and turn to low, cook for 10 mins.
While the chicken is cooking, prepare the salad.
Once the 10 minutes are up, turn the heat off but leave the chicken in the pan, covered, for another ten minutes.
Drain the potatoes and mash them with the cream, butter, salt and pepper.
Remove the sauce pan from the heat and add the slices of butter. Stir.
Put the chicken breasts on a plate and pour the sauce over them. Serve with the mashed potatoes and the salad.

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chicken, lemon, potatoes, recipe, sauce

Chicken breast rubbed with cumin in a lemon sauce with mashed potatoes Cumin rubbed chicken breast and mashed potatoes. Optional: Green salad. Romaine lettuce with truffle vinaigrette. Makes two servings. Ingredients For Chicken: [LIST] [*]Two boneless, skinless, chicken breasts, pounded to an even thickness. [*]Flour. [*]Salt and pepper. [*]1/2 tablespoon butter. [*]Olive oil. [*]Lemon slices. [*]Powdered cumin, coriander and tumeric. [/LIST] [LIST] [*]Orange slices (optional) [*]Chopped fresh herbs (optional) [/LIST] For the sauce: [LIST] [*]1 lemon, squeezed. [*]4 garlic cloves, minced. [*]1/2 cup of chicken stock. [*]A handful of dried pitted prunes, apricots or figs (or all three), chopped into even pieces. [*]1/2 tbsp butter for sauteeing. [*]Olive oil. [*]1/2 stick butter, cubed. (Add at the end.) [/LIST] For potatoes: [LIST] [*]1 1/2 lbs of potatoes, peeled and quartered. [*]1/2 teaspoon salt. [*]4 tablespoons heavy cream. [*]2 tablespoons butter. [*]1 tablespoon milk. [*]Salt and pepper. [/LIST] For Salad: Romaine lettuce, dressed with a truffle vinigarette. Ingredients: One tablespoon truffle oil. One tablespoon lemon juice. Garlic salt and black pepper to taste. Prepare the sauce for the chicken. Mix butter and olive oil in a saucepan and add the dried fruit, lemon juice and minced garlic. Let cook for a while, stirring ocasionally, until the fruit is soft. Add the chicken stock and spices (turmeric, cumin, coriander.) Add salt and pepper. Peel and quarter the potatoes and place in a covered pot with water and 1/2 a teaspoon of salt. Allow to come to a boil, then lower the heat to medium high. Cook for about 20 mins, or until soft enough to pierce with a fork. Prepare the chicken breast and place in a mixture of the flour and spices. Warm a pan on medium-high heat. When the pan is hot enough, melt butter and olive oil and reduce heat to medium. Place the dredged chicken in the pan. Let cook on for one minute on medium heat, then turn over and place sliced lemon and orange on top. Cover the pan and turn to low, cook for 10 mins. While the chicken is cooking, prepare the salad. Once the 10 minutes are up, turn the heat off but leave the chicken in the pan, covered, for another ten minutes. Drain the potatoes and mash them with the cream, butter, salt and pepper. Remove the sauce pan from the heat and add the slices of butter. Stir. Put the chicken breasts on a plate and pour the sauce over them. Serve with the mashed potatoes and the salad. 3 stars 1 reviews
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