ME and Ophelia

Wednesday, April 21, 2004

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Lemon & anchovy chicken
With garlic pumpkin

Recipe using butternut squash via We might as well dance (thanks John) via Living in Australia:

800g piece of peeled butternut pumpkin
2 tablespoons olive oil
3 cloves garlic, thinly sliced
125ml chicken stock
fresh sage leaves
2 thick chicken breast fillets
40g butter
3 anchovy fillets, chopped very finely
1 tablespoon lemon juice

Chop pumpkin into pieces (about 3/4 of an inch). Heat half the oil in a wok or large saucepan and add the pumpkin and garlic. Cook on medium-high, stirring until the pumpkin begins to brown. Add 2 tablespoonsful of stock, cover and steam for 5 minutes or so until the pumpkin is just tender. Stir in the sage leaves.

Meanwhile, cut chicken in half horizontally to make thinner pieces. Melt half of the butter and remaining oil in a large frying pan. Cook chicken until browned on both sides and just cooked through. Remove chicken from pan and keep warm.

Add rest of butter to same pan with anchovy. Cook, stirring until butter melts. Add lemon juice and rest of stock. Simmer uncovered for a minute or so until it reduces slightly.

Serve pumpkin topped with chicken and sauce. A side salad (on separate plate so it doesn't go soggy) is good, but other cooked veggies and potatoes may be OK, too.

# posted by Ingrid J. Jones @ 4/21/2004
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