PRADEEPA'S plate and palette
Cooking
Chicken Verbena
Serve it as a sandwich with sauteed or grilled onions , lettuce, tomato and sauce.
Can also be served as a salad with Avacado and cucumbers.
Ingredients
Chicken Marinade
Chicken Tenders -12
Red pepper flakes - 2 tsps
Black pepper crushed - 1/2 to 1 tsp
Garlic minced or crushed - 2 big cloves
Lemon juice - 1/2 a big lemon
Buttter - 2 tbsp
Oil - 1 Tbsp
Lemon Verbena - a handfull
Sauce
Garlic minced - 2 cloves
Butter 2 tbsp
Oil - 1 tbsp
Lemon juice - 1/4 cup
Agave syrup - 2 tbsp
Lemon Verbena - 2 stalks
Onion - 1 big sliced .
Steps
Pick the verbena leaves from the stems.
Marinate the chicken tenders, with salt, pepper flakes, black pepper, minced garlic and lemon verbena leaves for 1 hr.
Heat butter and oil in a flat pan . A grill pan can be used too.
When the oil is heated through, add the chicken along with the verbena leaves and cook for 2 mins on each side or till it is brown.
Remove the chicken , and to the remaining oil in the pan add the onion slices and cook till it is brown . Remove the onion slices and keep side.
For the sauce
To the same pan , add 2 tbsp butter and 1 tbsp oil. Add the minced garlic and saute till slightly brown.
Add the Verbena stalks ( it is easier to remove). Add the lemon juice.
Add 2 tbsp agave syrup, and two tbsp water to thin it out.
Mix till everything comes together. Remove the verbena stalks.
Serve this sauce with chicken and onions.