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Butter Chicken

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  • Jamie Rahm
    Butter Chicken Recipe courtesy The Sensible Cook TVFN, Cooking Live, Show #CL9592: A Night at Sleepy Hollow 3 pounds chicken, cut into pieces Water Blade of
    Message 1 of 1 , Nov 3, 2001
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      Butter Chicken
      Recipe courtesy The Sensible Cook
      TVFN, Cooking Live, Show #CL9592: A Night at Sleepy Hollow

      3 pounds chicken, cut into pieces
      Water
      Blade of mace, or a pinch ground mace
      1 teaspoon salt
      4 tablespoons butter
      2 tablespoons chopped parsley
      1 tablespoon lemon juice
      1 lemon, peel grated
      1 cup broth in which the chicken was cooked
      Freshly ground pepper
      1/2 cup heavy cream
      1 lemon, cut into very thin slices, for garnish

      Gently poach the chicken in enough water to barely cover the pieces,
      together with the mace and salt. When done, cool to touch; remove the
      meat from the bones and cut into bite-size pieces. Melt the butter,
      add the chicken pieces, stir and fry for a few minutes. Add parsley,
      lemon juice, grated peel, and broth. Add some freshly ground,
      preferably white, pepper. Gently simmer for 10 minutes. Add cream and
      reheat the sauce but do not boil. If desired, the sauce could be
      further thickened with cornstarch or flour, but it is very good this
      way. Garnish your dish with the lemon slices. Serve with boiled
      potatoes, a mixture of peas and snow peas, and a salad.

      Prep Time: 10 minutes
      Cook Time: 1 hour
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