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\"The Cook\'s Illustrated Complete Book of Poultry\" Sauteed Butterflied Chicken with Lemon-Basil Pan Sauce
Date product posted
Mon May 3, 2004
REAL cooking with real flavor...no soy, splenda or pork rinds required.
2 medium garlic cloves -- minced
3 tablespoons minced basil leaves
Salt and freshly ground black pepper
1 (3 to 3 1/2 pound) chicken -- butterflied
1 tablespoon vegetable oil
2 medium shallots -- minced
2 tablespoons fresh lemon juice
1/2 cup chicken stock or low-sodium canned broth
1 tablespoon butter
How To Prepare:
How to Butterfly a Chicken: Place the bird breast side down. Using a sharp, heavy knife, such as a 10- or 12-inch chef's knife, cut on either side of the backbone, the entire length of the bird. Remove the backbone.
Turn the bird over and flatten it with the palm of your hand. Reserve the backbone for stock.
Mix the garlic, 1 tablespoon basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub the paste under the skin of the chicken. Lightly season the chicken with salt and pepper to taste. Let stand at room temperature about 15 minutes to allow flavors to meld.
Heat the oil in an 11- or 12-inch saute pan set over medium-high heat. Cover the bottom of a soup kettle that has a diameter slightly smaller than the saute pan with foil and fill with 5 quarts water. Lay the chicken, skin side down, in the saute pan. Set the kettle on top to hold flat; cook over a strong medium heat until the skin is nicely browned, about 12 minutes. Remove the soup kettle; turn the chicken skin side up. Replace the kettle and continue cooking until the juices run clear, about 18 minutes. Transfer the chicken to a plate; cover with foil while making the sauce.
Remove all but 1 tablespoon fat from the pan; return the pan to the burner and increase the heat to medium-high. Add the shallots; saute until softened, about 2 minutes. Add the lemon juice and chicken stock; simmer until thickened, about 2 minutes. Remove from the heat, stir in the remaining 2 tablespoons basil, and swirl in the butter. Carve the chicken and serve with the pan sauce.