Skillet Recipes continued
14
MAIN COURSE
CHICKEN
Lemon Chicken
Serves 2
1 tablespoon oil
2 chicken maryland pieces
1 teaspoon finely grated fresh ginger
1 clove garlic, finely chopped
½ cup chicken stock
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons dry sherry
finely grated rind and juice of ½ lemon
1 tablespoon cornflour
1 tablespoon water
1. Heat oil in skillet on setting 7. Brown
chicken on all sides with the ginger and
garlic. Reduce heat to simmer.
2. Combine chicken stock, soy sauce, sugar,
sherry, lemon rind and lemon juice.
Add to the skillet. Cover and allow to
simmer until chicken is tender.
3. Combine cornflour and water. Add to
chicken, stirring until sauce boils and
thickens. Simmer for a further 5 minutes.
Serve with steamed rice.
Beef
Chateaubriand with Mushrooms
Serves 4-6
1 piece fillet steak (about 1kg)
6 éshallots, finely chopped
½ cup dry red wine
2 teaspoon (10g) butter or margarine
200g mushrooms, sliced
juice of ½ lemon
1 cup beef stock
1 tablespoon corn flour
2 tablespoons cream
1. Place fillet into a large dish, sprinkle with
éshallots and pour over wine. Cover and
marinate for 2 hours in the refrigerator.
2. Heat butter or margarine in skillet on
setting 7. Add meat and brown on all sides.
Reduce temperature to setting 5. Cover
and cook for desired amount (to suit your
individual taste). Set meat aside and cover
with aluminium foil to keep warm.
3. Add mushrooms and lemon juice, sauté for
2 minutes.
4. Add beef stock and marinade, bring to the
boil. Blend cornflour with a little water.
Add to the stock, stirring constantly until
sauce boils and thickens. Stir through
cream. DO NOT BOIL.
To Serve:
Slice beef and cover with sauce.
Serve with steamed vegetables.
