GET INSPIRED WITH SOME RECIPES FROM FONTERRA: –––––––––––––––––––––––––––––––––––––––––––––––––––– Chicken with Anchor™ Lemon Caper Cream Sauce Servings: 8 INGREDIENTS: Chicken: 1 teaspoon Salt 1 teaspoon Onion powder 1 teaspoon Garlic powder ½ teaspoon Black pepper, ground ¼ cup Vegetable oil (or as needed) 2 pounds Chicken breast, boneless, skinless, cut into ¼-inch pieces Sauce: ¼ cup Anchor™ Pure New Zealand Butter 1 tablespoon Garlic, chopped 2 tablespoons Shallot, chopped or small dice ½ cup Sauvignon Blanc or other dry white wine 1 ½ cups Anchor™ Chef’s Heavy Cream 1 tablespoon Lemon juice, fresh 1 ½ teaspoons Lemon zest, fresh ¼ cup Capers, in brine 2 tablespoons Parsley, flat leaf, chopped Salt to taste Black pepper, ground to taste PROCEDURE: Chicken: Mix together first four ingredients to make seasoning. Sprinkle seasoning evenly over chicken (reserve any extra for future use). Heat oil in large pan over medium heat and then add chicken in single layer. Do not crowd pan. Cook 4-5 minutes flipping once until golden brown and internal temperature reaches 165°F. Keep warm while preparing sauce. Sauce: In large pan over medium heat melt Anchor™ Pure New Zealand Butter. Add garlic and shallot and cook 2-3 minutes until shallot is soft, stirring occasionally. Do not brown. Add wine to pan and reduce by ½. Add Anchor™ Chef’s Heavy Cream, lemon juice, lemon zest and capers to pan, and stir until heated through. Remove from heat. Add chopped parsley and season with salt and pepper if needed. Serve sauce over chicken.
Posted on: Wed, 17 Jul 2013 14:50:28 +0000