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It’s a quick and delicious dinner platter, prepared within 30 minutes.
Again I planned this out of the things available in my kitchen and pantry.
Lemon Butter Chicken is a childhood favourite…my mom used to marinate chicken in lemon butter sauce and then cooked it in the marinade. I like to sear the chicken first and then add the sauce later on which tastes quite like the burnt butter sauce. Mushrooms sautéed in the remaining sauce in the pan taste divine.
To round off everything there is peas purée which I love ! My version of peas purée has milk, instead of cream, ( which you can further change to skim milk) and has some heat from the chilli pepper and kick from lemon.
Enjoy !

For Lemon Butter Chicken :

4 chicken breasts
1/3 cup unsalted butter, melted
4 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon onion powder
1 teaspoon black pepper
Salt to taste

This Is What You Do :

Mix all the ingredients of lemon-butter sauce in a bowl. Heat a non stick frying pan, brush the meat with olive oil on both sides. Place the chicken breasts in the pan to sear them and seal the juices inside. Reduce heat, pour the lemon butter mix over the meat. Cover the pan and cook for 15 minutes, turning them once or twice. Turn off the heat. Remove chicken breasts and sauce from the pan, leaving a little bit of sauce ( 1 tablespoon) to sauté mushrooms.

For Peas Purée :

1+1/2 cup frozen or fresh peas
2 cloves garlic
A handful of parsley
1 green chilli pepper, seeds removed
2 tablespoons lemon juice
1/2 teaspoon black pepper
1/4 cup milk
Salt to taste

This Is What You Do :

Boil peas with garlic cloves till tender. Drain and purée peas and garlic with all other ingredients in a food processor.

For Sautéed Mushrooms :

1 can button mushrooms

This Is What You Do :

Rinse mushrooms to get rid of extra salt. Slice them and sauté in the same frying pan in which we cooked the chicken. Sauté over high heat for 2 minutes or till they get coated in the leftover sauce and look slightly seared.

Serve chicken and mushrooms over a generous helping of peas purée. Also taste great with pasta or pita bread.

One Reply to “Lemon Butter Chicken, Peas Purée, Sautéed Mushrooms :”

  1. Butter chicken in combination of these sauces, peas puree and with mushrooms, sounds interesting. I can feel this would be too delicious!

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