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Fresh on the palate and very soft, Lemon and Ginger Chicken is a perfect second course for hot summer days http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe 500 g chicken breast 100 g (2 large) untreated lemon 1 piece of ginger 50 ml dry white wine 1 clove garlic Salt to taste Pepper to taste 1 sprig of rosemary 1 tablespoon extra virgin olive oil Preparation Very light Lemon and Ginger Chicken 1. Dice the chicken breast, cut into strips or simply slice the chicken to obtain thin steaks. 2. Cut the garlic in half and rub it in a bowl. Alternatively, crush the garlic for a more intense and pungent flavour. 3. Collect the chicken in the bowl and drizzle with the juice of a lemon, the dry white wine and a tablespoon of oil, then season with salt and pepper. Season with rosemary and grated ginger. 4. Mix the chicken, cover with cling film and leave to marinate for a couple of hours. 5. Once the chicken is marinated, proceed with cooking. Cut an organic lemon into thin slices. 6. Heat a pan until it becomes red hot: at this point, remove the chicken pieces and sear them in the pan for 2-3 minutes, turning them as soon as the golden crust has formed. At this point, add the marinade and the lemon slices, then cover with the lid, bring back to the boil and cook for about ten minutes, or until the sauce thickens. Did you know that… Cooking the chicken with the lemon slices will give the meat a pleasantly bitter aftertaste. For those who don't like this aftertaste, I recommend cooking the chicken only with the yellow lemon peel (thus avoiding the albedo, or the bitter white and spongy part) 7. Serve the chicken hot with the lemon slices, accompanied with a fresh salad. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice