Taste of Home: Chicken with Lemon Pepper Cream Sauce

Chicken with lemon pepper cream sauce is a new addition to family’s food favorite – it’s lemony, creamy, peppery, and tasty.

Chicken with lemon pepper cream sauce

Here are the reasons why we love this dish:

  • We love the freshly crashed Kampot peppercorns and the combination of pepper and lemon as it creates a really wonderful full flavor.
  • It’s an easy-to-make meal – easy enough to make it for a weeknight but gorgeous enough to make for a special occasion.
  • The velvety consistency of the sauce transforms our table into chic and elegant French dining room.

In my recipe, I use boneless, skinless chicken breast and fry it quickly about 3 to 4 minutes each side. I also add a wee bit of salt and some complementary spices like garlic and shallots for more flavor. In addition, I use Emmental cheese as it is fruity and tastier than cheddar and it doesn’t taste strong. It is best served with hot steamed rice, or steamed fresh vegetables like asparagus or broccoli, or sautéed spinach.

If you do not have a lemon pepper powder spice you can make your own lemon pepper powder by using pepper powder, garlic powder, salt,  and lemon juice of half a lemon. Then mix it well together.

It’s definitely a dish that would make everyone happy.

Chicken with lemon pepper cream sauce

Ingredients for 3 servings:

  • 3 boneless skinless chicken breasts
  • 100 grams Emmental cheese, grated
  • 206 grams of fresh cooking cream
  • 2 tablespoons lemon pepper powder
  • 1 small cup water
  • 1 tablespoon olive oil
  • 2 tablespoons of spring onions, chopped
  • 2 tablespoons parsley, chopped

Seasoning: (substitute in case you do not have lemon pepper powder)

  • Lemon juice of half a lemon
  • 1 tablespoon minced garlic
  • 1 teaspoon pepper
  • 1 teaspoon salt

Chicken with lemon pepper cream sauce

Method:

  1. Season both sides of the chicken with lemon pepper powder.
  2. Put some olive oil on a pan in a high heat. Spread the oil on a pan and get it hot.
  3. Cook the chicken. Wait until the chicken turns into a beautiful golden brown caramelized color. Flip over the chicken. Cook each side of the chicken for about 3 to 4 minutes.
  4. Once the chicken is cooked, deglazed the pan with a little bit of water and let it boil just to get all those flavor that stick in pan.
  5. Put in some of your favorite cheese.
  6. Add fresh cooking cream. Mix well.
  7. Add some spring onion and parsley. Mix everything well together.
  8. Put it on a serving bowl. Finish it with some grated cheese and chopped parsley.
  9. Serve it with steamed rice or steamed fresh vegetables – asparagus or broccoli or sautéed spinach.
  10. Share and enjoy!

 

 

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Taste of Home: Sancocho

Last night, I cooked Sancocho, a traditional dish from Dominican Republic in Latin America, and I would like to share it with you. The Sancocho I made was a beef stew with yucca, plaintins, butternut squash and corn.

Sancocho

Sancocho is derived from a Spanish stew called cocido, and it has many variations depending on the region in Latin America.

In the Philippines, reflecting our Spanish influence, we also call it Cocido, a hearty stew usually eaten with fish, beef shanks, pork, ham and chorizo. It is often confused with a dish called Pochero, a stew also originally from Spain, which is usually cooked with chicken, beef, and sausages.

Sancocho is one of those dishes that get even better after being re-heated the next day.

Sancocho

Ingredients:

  • 1 kilogram of beef , sliced into bite size
  • 2 pieces of corn, peeled and cut into 1 inch
  • 2 pieces of big sweet potatoes, peeled and sliced
  • 5 pieces of green plaintins, peeled and sliced into 1 inch size
  • ½ kilogram of butternut squash, peeled and cut into cubes
  • 2 pieces of yucca, peeled and sliced into 1 inch thick
  • 1 piece red pepper, chopped
  • 1 piece big onion, sliced
  • 1 kilogram of baby potatoes
  • 1 ball garlic, minced
  • 1 sprig cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 6 pieces bay leaves
  • 2 tablespoons  grilled black pepper
  • 1 teaspoon ground black pepper
  • 2 pinches oregano
  • 2 pinches thyme
  • 2 cubes beef stock

How to make Sancocho:

  1. Marinate the beef with soy sauce and ground black pepper for about 20 minutes.
  2. Drizzle olive oil in a large cooking pot. Then sautéed the garlic and onion.
  3. When the onions are soft, put in the beef. Simmer for about 15 minutes or until the meat turns white in color.
  4. Add 2 liters of water and beef stock cubes. Bring it a boil. While the stew is boiling, prepare the vegetables.
  5. When the stew starts boiling, lower down the heat to medium. Put in all the vegetables – red bell pepper, butternut squash, sweet potatoes baby potatoes, green bananas, and corn. Let it cook for about 1 hour and 45 minutes or until stock has reduced and meat is tender and vegetables are soft. Keep stirring it regularly (every after 15 minutes). While it is cooking, you would noticed that the pumpkin and sweet potatoes have melted.
  6. Serve stew with sliced avocado, a slice of lime and rice. Share and enjoy!

Taste of Home: Chicken Cordon Bleu

The name Chicken Cordon Bleu, sounds so complicated and difficult but it is a simple dish and easy to make. It is a dish composed of chicken breasts, ham and cheese, where the ham and cheese are stacked on top of the chicken breast and rolled together then dredged in bread crumbs. It can either be fried or baked; personally, I prefer it baked.

My family and I love this dish so much – so traditional and so delicious that my boys just wolf it down.

Chicken Cordon Bleu

In this recipe, I prefer to use Emmental cheese for my cordon bleu because it does not taste too strong. I have also tried with special bacon (not fat) instead of ham, and seems like my family prefer a cordon bleu with bacon because it is tastier than with ham. Overall, the chicken is tender and juicy, and the bacon and Emmental are just epically cordon bleu.

For those who would like to try making cordon bleu, here’s my recipe. Please let me know what you think of it.

Ingredients:

  • 3 pieces of boneless chicken breast.
  • 6 slices of pepper ham or 3 strips of bacon (not fat), slightly cooked and halves
  • 3 slices of Emmental cheese
  • 1 raw egg
  • 4 spoonful of melted salted butter
  • 1 teaspoon ground black pepper
  • mustard
  • ½ cup breadcrumbs
  • about ¼ teaspoon salt

Chicken Cordon Bleu

Methods:

Step 1: Preheat the oven to 200 degrees Celsius

Step 2: Prepare the butter-salt mixture.

  • Melt the butter. Once it is melted put it in a small bowl. Then add a pinch of salt, according to your taste. Mix it well.

Step 3: Prepare the egg mixture.

  • Crack and beat the egg in another pie plate. Add some mustard and a wee bit of salt according to your desired taste. Then set aside.

Step 4: Prepare the bread crumbs.

  • In a separate shallow dish, place the bread crumbs. Add a wee bit of salt. Mix thoroughly.

Step 5: Prepare the chicken.

  • Remove the tendon or tendon line and fat.
  • From the thick part of the chicken breast, cut it along the length.
  • Make sure the chicken is flat and the thickness is even so that it is easy to roll.

Step 6: Putting together

  • Brush the top with butter–salt mixture.
  • Sprinkle some ground black pepper.
  • Top the chicken breast with ham slices.
  • Put a slice of Emmental cheese on top of the ham.
  • Tightly roll the chicken breast from one end to the other end. Close the end of the chicken breast with a toothpick so that it will not roll back.
  • If there is still some butter-salt mixture left, combine it with the egg-butter-salt mixture. Whisk thoroughly.
  • Dip the chicken breasts in the egg-butter-salt mixture.
  • Coat with bread crumbs.
  • Place the chicken breasts in a baking dish.
  • Bake the chicken for about 30 minutes.
  • Remove from the oven.

Step 7: Slice, serve, share and enjoy!