Hot Chicken in Lemon Caper Butter Sauce with Broccoli
Prepared during Qualifying Round: Chicken and Veggies Invention Test
Junior MasterChef Pinoy Edition
by Caitlin Taluban
Ingredients:
4 Pcs. Skinless Chicken Breast
For the DRY RUB:
Salt
Black ground pepper
Coarsely ground pepper
Cayenne
Paprika
1 clove garlic
Fresh Rosemary (Ground)
For the SAUCE:
½ Cup Butter (cold and hard)
1 Tsp. Capers
Lemon Juice (from 2 Pcs.)
Vegetables:
Fresh young Broccoli
Yellow, red, and green bell peppers (one each, big pcs.)
Additional Materials:
Plastic Bag/ Zip Lock (For sealing in the Chicken before pounding with the herbs)
Mortar and Pestle
Instructions:
1. Pound Dry Rub Ingredients using a Mortar and Pestle
2. Place All Dry Rub Ingredients in Plastic Bab/ Zip Lock, add Chicken breasts.
3. Rub Chicken breasts with dry rub mixture
4. Pan sear or grill chicken breasts for 6 minutes each side (depending on the thickness of the chicken)
5. For the sauce: combine butter, lemon juice, and 1 Tsp. loosely mashed capers. Add Salt, Sugar, and Pepper to taste.
6. For the vegetables: Sauté the bell peppers in butter. Season with Salt and pepper.
7. Plate and serve.
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