In this video follow along with me as I make chicken with lemon juice and mushrooms
Ingredients:
300G Chicken
190G Mushroom
1/2 a glass Wine (can be substituted with chicken stock)
5 Sage leaves chopped
65G Butter
40G Cauliflower
Flour
Salt & Pepper
Half a Lemon
4TBSP Olive Oil
METHOD:
Chop mushrooms and put on the side.
Butterfly chicken breasts.
Then chop your sage leaves.
Cut the cauliflower in florets. Now you are ready to get COOKING!
Firstly, put a pot of boiling water with a pinch of salt in. Let it boil. Once its boiled, add your cauliflower and cook until tender. Strain and leave it in the pot.
Next on the list, the chicken! Season your chicken with salt and pepper, dusting it with flour and leave it on the side.
Chop your mushrooms nice and thin like you see in the video.
Take a non-stick frying pan and add 2tbsp of Olive oil and half of the butter. When it sizzles add your mushrooms. Sautée the mushrooms for about 5/6 minutes until tender. Add the sage, salt and pepper. Then taste to see if you are happy with the flavour, adjust accordingly.
Chicken is up next!
Put a non-stick frying pan with the rest of the butter and oil. Let it sizzle, not burn. Add your chicken to the pan and cook each side for about 3/4 minutes. Add the wine, sage, salt, pepper and lemon. Let it reduce nice and slowly.
Now we go back to the cauliflower. Add 20 grams of butter, liquidise until you get a puree consistency. It mustn’t be too runny, then season with salt and pepper.
READY TO PLATE:
Put the chicken on the plate with some of the sauce. Add cauliflower mash on the side and put some of the sauce on the cauliflower mash.
You are ready to serve your dish!
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