Lemon Ice
Coffaro, Patrick
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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Frosted Lemon Chicken

 

"Poultry is for the cook what canvas is for the painter."
~ Anthelme Brillat-Savarin

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Lemons with Yellow Door
Georges Meis
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Gigi’s Frosted Lemon Chicken

2 cups dry white wine
4 cups unsalted chicken stock, or low-sodium chicken broth
2 cups lemon juice
12 boneless, skinless chicken breast halves
1 cup homemade mayonnaise [or best-quality purchased mayonnaise]
1 cucumber, peeled, seeded, finely chopped
1 1/2 tablespoons grated lemon zest
1 teaspoon salt
Freshly ground white pepper to taste
1 bunch scallions, very thinly sliced
2 lemons, thinly sliced, for garnish
Thinly sliced cucumber, for garnish

In a large saucepan or Dutch oven, combine the wine, stock or broth, and lemon juice. Bring to a boil over high heat, and add the chicken pieces. Reduce the heat to low and cook the chicken at a bare simmer, turning it once, for 7 minutes. Remove the pot from the heat and let the chicken cool completely in the cooking liquid.
In a small bowl mix well the mayonnaise, cucumber, lemon zest, salt and pepper.
Drain the chicken well and pat it dry with paper towels. Spread the mayonnaise mixture over each piece in a thin layer. Sprinkle decoratively with scallions, and top each breast with a slice or two of lemon and cucumber. Chill prior to serving. Serves 12.

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Smoked Mozzarella and Tomato Salad

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