Thursday, February 28, 2013

CREAMY LEMON CHICKEN



I don't often get food cravings, except for ice cream, but the other day I decided I just have to have chicken with cream and lemons.  I rarely use cream in my savoury cooking as cooked cream upsets my stomach but Italian panna di cucina is lighter than British single cream and does not cause me any problems. 

Get the butcher to cut one skinned and boned chicken breast [that is, two breasts as they are sold in the UK and one as sold in Italy] crosswise into not too thin medallion shapes.  Soften a chopped, medium white onion in 4 tablesp olive oil in a wide, fairly deep pan. Don't let the onion brown. Turn the chicken pieces in about 2 tablesp flour and add them to the pan.  Seal them on both sides.  Add 300 ml white wine, the grated zest and juice of 1 Sicilian or unwaxed lemon and stir well. Add 250 gr chopped mushrooms, a little chopped fresh thyme and parsley and a little dried oregano.  Stir well and season.  Simmer for 45 mins, then add 200 ml panna di cucina or other thin cream and stir. Simmer for another 15 mins, then serve with orange salad and enjoy!

Serves 4.

5 comments:

Miss Footloose said...

Another great recipe to try out. I'm always looking for something new that doesn't take hours or special equipment. And I love anything with lemons.

Liz said...

I had an unusual combination in Venice; chicken and beef and red cabbage. It went quite well (although was mostly just very peppery!)

Welshcakes Limoncello said...

Thank you, Miss F. Yes, it's really easy! That sounds interesting, Liz. Btw, loved your daffodil hat pic on fb!

Lee said...

Talking of ice cream...I've been craving it lately...a day hasn't gone by that I've not had my dose of yumminess!

Welshcakes Limoncello said...

A girl has to have what a girl has to have, Lee!

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