Well, what can I say? Simply delicious! This Bimby lemon chicken is a brilliant recipe. When I made it for the first time I expected it to be good, but not this good. Since then I make it often, especially when I’m rushed and don’t have time to stand by the stove watching pans. It’s extremely easy to prepare and the little sauce that results and wraps every morsel of meat is fabulous. Yet there is no cream, only flour, lemon and white wine. In short, a LIGHT dish to repeat often; a recipe to note down immediately. And then the practicality! While it cooks, you have all the time to set the table without the stress of checking the pan.
Other handy Bimby recipes you might be interested in:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Bimby lemon chicken
Because this recipe uses the lemon zest it is absolutely necessary to use an organic, UNtreated lemon. Remember that the peel of non-organic lemons is not edible and therefore BETTER NOT TO EAT IT.
- 1 lb 5 oz Chicken breast
- 1 Shallot
- 1 clove Garlic
- Zest of one lemon
- 1/3 cup Lemon juice
- Flour
- 3.4 fl oz Dry white wine
- 2 tbsp Extra virgin olive oil
- Salt
- Black pepper
Tools
I prepared this lemon chicken with the TM31.
- 1 Peeler
- 1 Food processor Bimby
Preparation of the Bimby lemon chicken
Clean the chicken breast, removing visible fat, white cartilage and the small central bone. Then cut it into pieces of the same size (I recommend not too small, but not too large) and coat them in flour until they are perfectly covered.
Wash the lemon very well, dry it and remove the zest with a peeler, trying not to remove the white part which is bitter.
Peel the shallot and cut it into pieces; then put it in the bowl together with the lemon zest and chop using 3 Turbo pulses.
Gather the chopped mixture on the bottom of the bowl with the spatula, add the peeled whole garlic clove and the oil, and sauté for 5 minutes at 212°F: speed 3 for the first 2 minutes, then switch to speed 1.
After this time, open the bowl, place the butterfly whisk on the blades and add the floured chicken pieces: 1 minute, 212°F, speed Soft.
Add through the lid opening the white wine, the lemon juice, a pinch of salt and a grind of black pepper and cook for 20 minutes at 212°F, speed Soft. If the sauce should dry out too much during cooking, add a few tablespoons of hot water through the lid opening. I have never had to do this.
When cooked, transfer the Bimby lemon chicken to a serving dish, sprinkle with another grind of black pepper and serve immediately, very hot. Enjoy! Paola
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