| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Kerr |
4 |
servings |
INGREDIENTS
| 2 |
c |
Chicken stock |
| 1/4 |
ts |
Extra light olive oil with a dash of |
|
|
; sesame oil |
| 4 |
|
6 oz chicken breasts with skin; boneless |
| 1/4 |
c |
Water |
| 8 |
oz |
Fresh mushrooms; quartered |
| 8 |
oz |
Frozen lima beans |
| 1 |
|
8 ounces can whole water chestnuts; drained |
| 1 |
tb |
Chopped fresh dill |
| 1 |
tb |
Freshly squeezed lemon juice |
| 1/4 |
ts |
Freshly ground salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
ts |
Arrowroot; mixed with 1tsp |
|
|
; water |
INSTRUCTIONS
Pour the chicken stock into a large skillet and boil until reduced to
1/2 cup - about 15 minutes.
While the stock is reducing, brush a large skillet over medium high
heat with the oil and place the chicken breasts skin side down in the
skillet to brown, turning them every two minutes for a total of ten
minutes. In cooking the chicken with the skin on, less moisture is
lost, resulting in a plumper, juicier chicken breast.
Remove from the heat, transfer the chicken to a plate and pull off
the skin and discard. Slice the chicken into 2x 1/2 inch strips. If
you see a little pink colour, don't worry, the chicken will cook a
bit more in the next step. Blot the skillet with a paper towel to
absorb the excess fat.
Pour the water into the skillet and deglaze over a high heat,
scraping all the residues up into the liquid, then pour in the
chicken broth. The moment it comes to a boil, add the mushrooms, lima
beans and water chestnuts and "stir boil" until just tender - about 5
minutes.
Stir in the cooked chicken and just heat through. Sprinkle with the
dill, lemon juice, salt, black pepper and cayenne pepper and stir
well.
Remove from the heat and tip the pan so that the juices collect in a
clear space, add the arrowroot slurry, return to the heat and stir
until thickened. Serve in bowls and don't miss a single drop.
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