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Sharing our food heritage with you

Monday 14 September 2020

<span class="hpt_headertitle">Monday 14 September 2020</span>

Tonight everything was a bit rushed because I finished late at work. However, I have decided to try a new recipe as my son helps me cook on Monday nights.

The dish is creamy lemon chicken. Halfway through I realised that my niece is not too partial to citrus tasting dishes and I also found myself becoming my Mother when helping my son with the prep work. Funny that… as a child I swore I wasn’t going to do that. I pulled myself up and changed my tactic.

The dish itself was quite easy. Mix flour, salt, pepper and garlic powder. Cut the chicken in strips and cook in a heavy put. We took out the lemon rind and replaced it with thyme. Once the chicken was golden brown and cooked, we added mushrooms, spinach, some rocket and parmesan. This was cooked in a bit of olive oil. Then we added the chicken back and let it simmer for five or so minutes more.

In another frying pan we melted butter and added leek and I had some Jamon prosciutto left over from the other day. Added some chilli and herbs and then added cauliflower rice. We are trying to eat more vegetables so i am trying to mix it up a bit to make it more interesting. It turned out great!



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