ShadowMan
Designated Grumpy Old Fart
Tried something new tonight that came out AWESOMELY. I picked up a book some time back titled "Recipes from the World of Tolkien" by Robert Tuesley Anderson, ISBN 978-0-7537-3415-5
TURIN TURAMBAR TARRAGON CHICKEN (pg 141)
Serves: Four
Prep and Cook: 20 Minutes......(actually a bit longer to prep everything, but very quick cooking time once you've got everything lined up)
INGREDIENTS
250g penne pasta
Salt
4 tablespoons olive oil
500g skinless chicken breast fillets, cut into thin strips
500g courgettes (zucchini) thinly sliced
1 large onion, thinly sliced
2 teaspoons crushed garlic
4 tablespoons pine nuts
finely grated zest and juice of 2 lemons
8 tablespoons chopped tarragon
200ml creme fraiche
grated Parmesan cheese, to serve
1. Cook the penne in a large saucepan of lightly salted boiling water according to package instructions
2. Meanwhile, heat the oil in a large frying pan, add the chicken and cook for 3-4 minutes until starting to turn golden. Add the courgettes (zucchini) and onion and cook for a further 5 minutes until golden and chicken is cooked through.
3. Add the garlic and pine nuts and cook, stirring, for 2 minutes, then add the lemon zest and juice, tarragon and creme fraiche and stir well until hot but not boiling.
4. Drain the pasta, then add then add to the sauce and toss well to coat. Serve with grated Parmesan.
Notes: I used a mandolin to slice the the onion very thin...about 1/8" thick and the zucchini 1/4" thick. I couldn't find any authentic creme fraiche, but did find the Mexican equivalent. I don't measure anything exactly but that's just me. Close enough is good enough. I made the full 4 person serving so I'll let you know how the left overs taste.
I really think you'll like this recipe. I wasn't quite sure about the lemon zest and juice but this really has a nice little zing to it without going overboard! I really think you'll like it.
ENJOY
TURIN TURAMBAR TARRAGON CHICKEN (pg 141)
Serves: Four
Prep and Cook: 20 Minutes......(actually a bit longer to prep everything, but very quick cooking time once you've got everything lined up)
INGREDIENTS
250g penne pasta
Salt
4 tablespoons olive oil
500g skinless chicken breast fillets, cut into thin strips
500g courgettes (zucchini) thinly sliced
1 large onion, thinly sliced
2 teaspoons crushed garlic
4 tablespoons pine nuts
finely grated zest and juice of 2 lemons
8 tablespoons chopped tarragon
200ml creme fraiche
grated Parmesan cheese, to serve
1. Cook the penne in a large saucepan of lightly salted boiling water according to package instructions
2. Meanwhile, heat the oil in a large frying pan, add the chicken and cook for 3-4 minutes until starting to turn golden. Add the courgettes (zucchini) and onion and cook for a further 5 minutes until golden and chicken is cooked through.
3. Add the garlic and pine nuts and cook, stirring, for 2 minutes, then add the lemon zest and juice, tarragon and creme fraiche and stir well until hot but not boiling.
4. Drain the pasta, then add then add to the sauce and toss well to coat. Serve with grated Parmesan.
Notes: I used a mandolin to slice the the onion very thin...about 1/8" thick and the zucchini 1/4" thick. I couldn't find any authentic creme fraiche, but did find the Mexican equivalent. I don't measure anything exactly but that's just me. Close enough is good enough. I made the full 4 person serving so I'll let you know how the left overs taste.
ENJOY
