A delicious savory sauce made with preserved lemons. Preserved lemons (unjuiced lemons preserved in a salt brine) add a unique flavor. Rather than being sour, they are mildly tart and abundantly lemony with a salty tang. We sell preserved lemons in the Specialty Department (in the refrigerated case with the olives and things). Recipe from our Demo Team.
Ingredients:
- 2 Tbsp. butter
- 4 boneless chicken breasts, chicken thighs, or fish fillets of your choice
- 2 cloves garlic, minced
- 1 c. chicken stock
- juice of one lemon
- ¼ c. cream
- 1/2 preserved lemon, washed, dried, and thinly sliced
Directions:
Add butter to a sauté pan over medium heat. When hot, add chicken or fish to pan. Cook 2 to 3 minutes on each side, or until browned. Remove chicken or fish from the pan. Reduce temperature of pan to medium low. Add garlic to the pan and sauté 30 seconds or until fragrant. Combine chicken stock, lemon juice and cream. Pour into pan and cook while scraping bottom of pan well. Sauce will thicken. Place preserved lemon over top of sauce in the pan and lay chicken or fish on top of lemon slices. Add chicken or fish back to pan. Cover and continue to cook over medium low heat until chicken or fish are cooked through. Serves four.