chicken essentials:chicken in a lemon/cream sauce

How To Make chicken essentials:chicken in a lemon/cream sauce

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  1

  THE CHICKEN
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  2

  PREP/PREPARE
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  3

  Gather your ingredients (mise en place).
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  4

  Medium dice the chicken, and then season with salt and pepper.
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  5

  Add the butter and the oil to a sauté pan over medium heat.
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  6

  When the foaming subsides, add the chicken.
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  7

  Sauté until the chicken is cooked through, and beginning to brown, about 6 - 8 minutes.
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  8

  Remove chicken and reserve.
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  9

  THE SAUCE
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  10

  Gather your ingredients (mise en place).
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  11

  Add the shallots to the pan, and allow to cook for 1 minute.
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  12

  Add the garlic and sauté until fragrant, about 30 seconds.
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  13

  Add the chicken stock, lemon juice, paprika, and cayenne.
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  14

  Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds) that have developed on the bottom of the pan.
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  15

  Continue to simmer until the liquid is reduced by half, about 6 – 10 minutes.
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  16

  Remove from heat and whisk in the butter, a bit at a time, until melted into the sauce.
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  17

  While still off the heat whisk in the cream.
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  18

  Finally, add the parmesan cheese, and whisk until combined.
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  19

  Chef’s Tip: Do not use regular, or low-fat milk for this recipe. You need the fat content of the heavy, or whipping cream to keep the sauce from separating.
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  20

  Return the diced chicken to the pan (along with any juices), and place over low heat, until the chicken is warmed through, about 1 minute.
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  21

  Chef’s Note: Do not let the mixture return to a boil.
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  22

  PLATE/PRESENT
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  23

  Serve over rice with plenty of the sauce. Enjoy.
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  24

  Keep the faith, and keep cooking.
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