Chicken in lemon coriander broth
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless skinless chicken |
| Breasts, cut into fine | ||
| Strips, about | ||
| ¼ | Inch wide and 1 & 1/2 inches | |
| Long | ||
| 1 | Clove minced garlic | |
| 2 | cups | Chicken broth |
| 1 | cup | Water |
| 8 | ounces | New red potatoes, scrubbed |
| Clean and cut into 1-inch | ||
| Dice | ||
| ½ | teaspoon | Lemon zest |
| 1 | To 2 tablespoons lemon | |
| Juice | ||
| ¼ | cup | Fresh cilantro leaves, left |
| Whole | ||
| 2 | tablespoons | Grated Parmesan cheese |
| Salt and pepper | ||
Directions
Simmer the garlic in the broth and water for 4 to 5 minutes. Add the potatoes, cover and simmer for 10 minutes or until tender. Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through. Remove the broth from the heat and add the cilantro and lemon juice.
Sprinkle each portion with Parmesan and serve immediately.
Yield: 2 servings
COOKING MONDAY TO FRIDAY SHOW #MF6613