Monday, February 11, 2008
Fizzy Chicken w/Lemon Vinaigrette
This recipe comes from Issue 63 of Cuisine at Home. It looked interesting, so I decided to try it out last night. Flavor wise it was good, it just seemed like a lot of trouble and mess and I probably would not make it again. I would make the vinaigrette again and use it over grilled chicken.
Fizzy Chicken with Lemon Vinaigrette
1/4 cup fresh lemon juice
1 Tbsp. honey
1 Tbsp. fresh chives, chopped
2 tsp. Dijon mustard
1/4 cup vegetable oil
4 boneless, skinless chicken breast halves
salt and pepper
1/2 cup club soda
1 Tbsp. unsalted butter
1/2 tsp. red pepper flakes
Combine lemon juice, honey, chives and mustard in a bowl. Drizzle in a 1/4 cup oil, whisking constantly until emulsified. Add salt to taste. Trim chicken breasts of fat and season with salt and pepper. Dredge chicken in flour, then saute in 2 tablespoons oil in a large saute pan over medium-high heat for 2 minutes or until golden brown. Flip and saute for 2 more minutes.
Deglaze with club soda, reduce heat to medium and add 1 tablespoon butter and pepper flakes. Cover and simmer until liquid is syrupy, about 5 minutes; turning chicken to coat. Keep warm over low heat until ready to serve. Serve topped with vinaigrette.