Carmel Coriander Chicken

Carmel Coriander Chicken
2 Chicken Breast Butterflied (should have four)
1 tablespoon butter
1 tablespoon olive oil

Sprinkle coriander, salt, and pepper on both sides of your butterflied chicken.

Heat your skillet up with butter and olive oil.

When your butter has melted add your chicken and cook on both sides approximately 8 minutes on each side. Your chicken should reach 165 degrees if you would like to check with a thermometer.

Caramelized Grilled Onions
1 lb of sliced yellow onion
2 t. of butter
1 t. of sugar
1 t. of brown sugar

Put the butter in a deep frying pan on high heat and let melt.

When butter is melted add your onions, sugar, and brown sugar. Leave on high heat until onions have wilted.

Turn down to a medium heat and let cook until a dark golden brown.

Caramel sauce
¼ cup of water
½ cup of sugar
½ cup cream
¼ teaspoon vanilla

Put in sauce pan water and sugar on a high heat.

Bring to a boil on the high heat. After it has reach a boil put the oven on a medium heat and add a candy thermoitor.

At this time take a glass measuring cup and add your cream and vanilla. Put in microwave for about 1 minute or until it foams slightly.

When it reaches 350 take off stove.

Add your warmed cream mixture to the heated sugar and water very slowly. This will produce your Carmel sauce.

Asparagus with basmati rice
1 cup basmati rice
1 ¾ cup water
14 oz. of asparagus diced and cooked in chicken broth until tender
½ tsp. garam masala
1 t. butter optional

Put your basmati rice in your pan and let sit for 20 minutes.
Turn your stove on to a medium heat and let cook for 15 to 20 minutes.

For asparagus put in another pan with the chicken broth on medium high heat until asparagus is cooked to your liking. Around 15 minutes.

Combine now your asparagus and rice together. Add the spice garam masala and stir.

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