chicken for dinner – My Whisk and I

If you need to speed things up in the kitchen you may make this soup with store-bought stock and rotisserie chicken.

45ml olive oil
1 onion, finely chopped
a small bunch of salad onion, chopped
1 clove of garlic, minced
1l chicken stock
2 eggs
60ml fresh lemon juice
375ml cooked rice
500ml cooked chicken breast, shredded

Place a saucepan on medium-high heat and add the oil, onion and salad onion.
Cook until the onion is soft and translucent.
Add the garlic and stir-fry for 1 minute.
Pour in the chicken stock and season with salt and pepper.
Bring the mixture to the boil, turn down the heat and leave to simmer.
Add the eggs, lemon juice and 60ml of the rice to a blender.
Blend until smooth.
Keep the blender running and slowly pour in 250ml of the hot stock.
Now pour this mixture into the stock mixture in the saucepan while stirring.
Add the rest of the rice and the shredded chicken.
Simmer the soup for 10 minutes, on a low heat (do not let it boil) until thick.
Spoon into bowls and serve immediately.

200g bacon, diced
4 chicken breasts, skin removed
125ml flour
60ml panko breadcrumbs
5ml salt
60ml vegetable oil
60ml butter, cubed
60ml flour
625ml chicken stock
80ml milk
10ml Worcestershire sauce
5ml onion powder
5ml dried tarragon
2,5ml salt

Place a heavy-bottom saucepan on medium heat.
Add the bacon and cook until crispy and browned. Remove from the pan.
Place the chicken breasts on a flat surface and halve them horizontally so that you have 8 thin chicken portions.
Mix the flour, breadcrumbs and salt together in a shallow dish.
Coat the chicken generously with the flour mixture.
Pour the vegetable oil into the saucepan and allow it to warm up.
Fry the breasts for 3minutes per side, remove from the saucepan and set aside.
Remove the oil from the saucepan and wipe it clean with paper towel.
Now add the butter and allow to melt over medium-high heat.
Sprinkle in the flour and stir around until it forms a paste. Cook for one minute while stirring.
Gradually pour in the chicken stock and milk and whisk continuously.
Now add the Worcestershire sauce, onion powder and tarragon.
Reduce the heat to a simmer and add the chicken back into the sauce.
Sprinkle over the bacon and simmer for 5 – 10 minutes.
Serve the chicken and the sauce on creamy mashed potatoes.

Tag: chicken for dinner

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