Friday, January 1, 2016

Cajun Chicken and Broccoli with Lemon Beurre Blanc

The chicken was salted, seasoned with Cajun spice mix, brushed with olive oil and cooked on the BBQ.  I use medium high heat and turn it 3 times in the 20-25 minutes cooking time. The broccoli was steamed, cooled in cold water and reheated in olive oil. Mashed potatoes were boiled and finished with butter and milk.

The really interesting part of this meal is the lemon beurre blanc. A beurre blanc is shallots, acid (white wine, vinegar or lemon juice) and butter but it's not a true sauce. To prepare fry the shallots then add the wine, stock, vinegar or lemon and reduce it till just a little liquid remains. About a tablespoon with maybe 2-3 tablespoons of butter. The secret is to take the reduction off the heat and use residual heat in the pan to melt the butter while it's whisked into the liquid. Pour the emulsion over the chicken and broccoli and serve.

I'm definitely going to make Beurre Blanc more often, it's easy, fast and tastes great! 

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