Ester and I just joined Snap Fitness and started weight lifting yesterday. Ester had shoulder surgery last year and now needs to regain the strength in her arms. Weight lifting for me means that I need to boost my protein intake. This is a great low fat chicken recipe. The grated orange and lemon peel make this chicken pop with a zesty spring favor.
We got this recipe from Bon Appetit
magazine.
Ingredients
1/4 cup finely chopped fresh Italian parsley
1 tbsp finely chopped fresh tarragon
1 tbsp minced shallot
2 teaspoons finely grated orange peel
1/2 teaspoon finely grated lemon peel
1/4 teaspoon saffron threads
12 chicken cutlets (about 2 pounds)
Coarse kosher salt
2 tbsp extra-virgin olive oil
1 tbsp butter
3/4 pound green onions cut into 1/4 inch thick slices
1 1/2 pounds slender asparagus, tops cut into 3 inch pieces, stems cut into 1/2 inch pieces
3/4 cup low-salt chicken broth
2 tbsp heavy whipping cream
Directions
Mix first 5 ingredients in small bowl, cover and set aside. Heat large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl, cool and crumble saffron. Let stand at room temperature.
Sprinkle chicken lightly with coarse salt and pepper. heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed., cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. sprinkle with coarse salt and pepper and saute 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tenderand borth reduces and thickens to glaze about 5 minute. Stir in heavy whipping cream and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.
We got this recipe from Bon Appetit
magazine.Ingredients
1/4 cup finely chopped fresh Italian parsley
1 tbsp finely chopped fresh tarragon
1 tbsp minced shallot
2 teaspoons finely grated orange peel
1/2 teaspoon finely grated lemon peel
1/4 teaspoon saffron threads
12 chicken cutlets (about 2 pounds)
Coarse kosher salt
2 tbsp extra-virgin olive oil
1 tbsp butter
3/4 pound green onions cut into 1/4 inch thick slices
1 1/2 pounds slender asparagus, tops cut into 3 inch pieces, stems cut into 1/2 inch pieces
3/4 cup low-salt chicken broth
2 tbsp heavy whipping cream
Directions
Mix first 5 ingredients in small bowl, cover and set aside. Heat large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl, cool and crumble saffron. Let stand at room temperature.
Sprinkle chicken lightly with coarse salt and pepper. heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed., cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. sprinkle with coarse salt and pepper and saute 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tenderand borth reduces and thickens to glaze about 5 minute. Stir in heavy whipping cream and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.
Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com
60situpschallenge.blogspot.com
Comments