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PAN SEARED CHICKEN BREAST IN WINE

PENNE PASTA WITH TOMATOES

TURNED CARROTS

TOSSED VEGETABLES

PAN SEARED CHICKEN BREAST IN WINE

Chicken breast 2nos

White wine 30ml

MARINATION-

Olive oil 10ml

Salt to taste

Mustard paste ¼ tspn

Crushed peppercorns 4nos

Rosemary dry

Worcestireshire sauce 15ml

Tomato purees 5ml

Lime juice 5ml

GARNISH-

Lorenge of bell pepper 1nos

PREPARATION:

Debone chicken breast. Trim neatly to remove excess fat. Marinate the breast in the prepared marinade for about 3hours. Heat a thick bottom pan. Sear the chicken breast. Add in 20 ml wine. Cover, reduce flame or transfer into a pre heated oven (180°) for about 5 -7 minutes. Place the breast on penne pasta in a plate. De-glaze the pan with 10ml wine. Pour the glaze over the breast. Serve immediately accompanied with buttered beans & carrots garnished with a lorenze of red bell pepper.

PENNE PASTA WITH TOMATOES

Penne pasta 50gms

Tomatoes 100gms

Olive oil 10ml

Garlic chopped 5gms

Onions chopped 5gms

Salt & pepper to taste

Carrots firmly chopped 10gms

Parmesan cheese 5gms

Fresh cream 10ml

Black olives 1nos

Basil 2leaves

PREPARATION:

Boil about 500ml water. Add salt, 5ml of oil. Add in penne pasta. Cook till al-dente stage. Drain, refresh. Set aside. Heat oil in a pan add onions, garlic & carrots. Saute till soft. Add in finely chopped, deskinned, deseeded tomatoes. Add little salt. Cover & cook for 15 to 20 minutes over low heat. Remove lid, add in pasta, basil stir for a minute. Stir in cheese &cream. Transfer to a plate.

Garnish with a slice of black olive.

TURNED CARROTS

Carrot 200gms

Butter 20gms

Sugar 3-5gms

Parsley 1sprig

PREPARATION:

Wash carrots, scrape. Half lengthwise, cut into 1 ¾ inch pieces. With a penning knife, turn the carrots into barrel shape. Boil in water with 20gms sugar until done. Drain, refresh. Melt butter over slow fire, add in carrots, sugar & chopped parsley. Toss for about 30seconds over medium fire. Serve as a side accompaniment.

TOSSED BEANS

Tender French beans 8-10nos

Butter 10gms

Salt to taste

PREPARATION:

Wash & string beans. Cut diagonally towards the ends into 2 inch pieces. Boil ½ litre water. Add salt & beans. Cook until done. Drain refresh. Toss in melted butter over medium flame. Transfer to a plate & serve.