Sauteed Chicken Breasts with Lemon Grass and Three Peppers

Portion: 12 Portion size: 1 chicken breast,

4 oz (125 g) vegetable garnish 21/zfloz (75 mL) sauce

Portion: 12 Portion size: 1 chicken breast,

4 oz (125 g) vegetable garnish 21/zfloz (75 mL) sauce

U.S.

Metric

Ingredients

2 stalks

2 stalks

Lemon grass

2 floz

50 mL

Olive oil

12 oz

350 g

Yellow bell pepper, cut brunoise

12 oz

350 g

Green bell pepper, cut brunoise

12 oz

350 g

Red bell pepper, cut brunoise

1 oz

30 g

Garlic, chopped fine

7 oz

200 g

Onion, chopped fine

112 oz

40 g

Fresh ginger root, chopped fine

2 oz

50 g

Cilantro, chopped fine

4 tsp

10 g

Dry mustard

1 pt4floz

600 mL

Chicken stock

12

12

Boneless chicken breasts, about

7 oz (200 g) each

to taste

to taste

Salt

to taste

to taste

Pepper

3 oz

90 g

Clarified butter

5 oz

150 g

Peanut butter

5 floz

150 mL

Peanut oil or sesame oil

to taste

to taste

Salt

to taste

to taste

Pepper

Per serving:

Calories, 610; Protein, 48 g; Fat, 41 g (61% cal.); Cholesterol, 140 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 230 mg.

Cut the bulbous bases (the bottom 21/2-3 in./5—7 cm) from the lemon grass; discard the tops. Crush the lemon grass bases and chop fine. Tie in a square of cheesecloth (see note).

Heat the olive oil in a saucepan over moderate heat. Add the brunoise of peppers. Sauté briefly. Add the garlic, onion, ginger, cilantro, and the sachet of lemon grass. Sauté briefly.

Mix in the dry mustard and add the chicken stock. Simmer for 20 minutes.

5. Strain the vegetables, reserving both the vegetables and the cooking liquid. Discard the lemon grass.

6. Season the chicken breasts with salt and pepper.

7. Over moderate heat, pan-fry the chicken breasts in clarified butter until well browned and cooked through. (Alternatively, brown them on top of the stove, then finish cooking them in a hot oven.)

Calories, 610; Protein, 48 g; Fat, 41 g (61% cal.); Cholesterol, 140 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 230 mg.

Note: Most lemon grass is too fibrous to be eaten, so it must be removed after it has been used as seasoning. If you have access to tender, edible lemon grass, simply chop it fine and add it with the other chopped herbs.

Note: Most lemon grass is too fibrous to be eaten, so it must be removed after it has been used as seasoning. If you have access to tender, edible lemon grass, simply chop it fine and add it with the other chopped herbs.

8. Place the reserved cooking liquid from step 5 in a blender. Add the peanut butter and blend to mix well.

9. Add the oil and blend until emulsified. Add salt and pepper to taste.

10. To serve, make 3 quenelles, about 1 oz (40 g) each, of the vegetable garnish (see Figure 13.5) and place at the top of a dinner plate. Slice the chicken breast and fan out with a little sauce just below.

Sautéed Chicken Breasts with Lemon Grass and Three Peppers

Figure 13.5

Shaping quenelles with two spoons.

(a) Pick up a portion with one spoon. Position a second spoon as shown.

(b) Scoop the mixture with the second spoon. If the mixture is stiff, press the spoons together lightly while scooping to help shape the quenelle.

(a) Pick up a portion with one spoon. Position a second spoon as shown.

(c) Again scoop the mixture with the first spoon to complete the shape.

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