Garlic Butter Chicken, warm Orzo and Broccoli with whole grain mustard pan sauce. Served on 1960’s China Platter.
Way I did it-
Butterfly chicken breast, lightly bread with seasoned flour, let set in fridge. Blanch broccoli, ice bath, drain. Start aromatics in pot add orzo and cook then season, add blanched broccoli, lemon and butter and warm, toss fresh parsley to finish.
Shallow fry chicken in butter and evoo with thyme bundle, about 3 minuets per side. Remove chicken.Make pan sauce with whole grain mustard, vermouth, cream, lemon, evoo,butter & water, whisking away. Season everything to taste along the way. Garnish with fresh lemon and parsley. #eatmarleyspoon
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