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Chicken Breasts in Tomato Cream Sauce
Season chicken breasts with salt and pepper to tas
te. Melt butter in a heavy nonstick skillet over m
edium high heat. Saut chicken 3-5 minutes per side
, or until tender and cooked throughout. Remove to
a platter and cover with foil to keep warm. Add s
hallots to pan and cook 1-2 minutes until soft. Ad
d vermouth and tomatoes and simmer about 7-10 minu
tes stirring frequently, until sauce reduces by ha
lf. Pour sauce into a food processor or blender an
d pure until smooth. Return to pan. Add cream and
simmer 2 minutes. Do not boil. Serve sauce over ch
icken.
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Deep-Fried Marinated Chicken
Press grated ginger between 2 spoons over a large
bowl to extract
juice. Discard pulp. Stir in next
9 ingredients. Cover and
refrigerate several hou
rs or overnight. Just before serving, drain
chick
en, toss in cornflour, shaking away excess cornflo
ur. Heat oil in
a heavy nonstick pan over medium
high heat. Deep-fry chicken 5-10
minutes, or unti
l browned and tender. Makes about 30.
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Chicken in Green Curry Paste
1. Marinate the shredded chicken with egg yolk and
cornflour and
deep fry.
2. Put oil into a wok and put the g
reen curry paste dissolved in coconut
milk, fish sauce, turmeric water and
stir fry for a while.
3. Add sal
t, pepper, MSG,sugar to taste.
4
. Put in the shredded chicken. Drop in some basil
leaves, button
m
ushrooms and small brinjals and stir fry.
5. Add cornflour paste to thicken the cu
rry.
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