Chicken Limonne is on the menu today. I’ve attempted this before but I think I nailed the flavours this time. My sister, Lynne Harrower Corby always orders this when she goes to Grazia. I decided I’d invite her and Kev over for a quick dinner after Lynne and I spent a bit of time watching old cine movies from our childhood a couple of weeks ago. I made this with chicken thighs but I didn’t flatten them enough. The very best chicken to use is the mini fillets from WOOLWORTHS. Lynne and Kev, when lock down is over we can make this together. In the meantime get practicing…
- 200g mini chicken fillets
- 1 lemon
- Small anchovy fillets
- 10 capers
- Brown Sherry
- Corn flour
- Cake flour
- 200g mini chicken fillets for 2 people ( I cooked the entire pkt for leftovers), zest of 1 lemon, juice of half a lemon, handful of parsley, butter about 25g. I actually used an extra knob more than in the photo, 2 small anchovy fillet, 10 capers, glug of olive oil and a tor each of brandy and Old Brown Sherry. Brian was in charge of the pasta. Surprise ingredient Corn flour and cake flour 15ml each
- Lay plastic wrap on wet counter top place mini fillets on top and cover with wrap. Leave enough space in between for them to be flatten
- I have a meat mallet. Brilliant little tool to have. And using the base gently flatten fillets
- These are wafer thin but still hold their shape
- Surprise ingredient 15ml each of corn flour (Maizena) and cake flour
- Salt and pepper the fillets and dip into flours
- All floured up
- Don't forget to get your pasta on the go. This is a very quick dish to prepare. Heat olive oil and butter in the pan
- When bubbles form gently place enough fillets into the pan. They can touch but mustn't overlap
- You can see the colour changing on the outer part. Flip and cook on the other side. This happens fast so do not walk away. Remove from pan and keep warm.
- You can prepare the zest ahead and cut lemon in half. Juice one half and wedge the other
- Add anchovies and squeezed lemon
- Add capers and lemon zest
- Here I added the extra knobs of butter
- Turn off heat
- Place fillets back into the pan work on 3-4 fillets per person. If you are my brother-in-law he polished off the lions share of the 18 deboned thigh meat I previously used.
- Please stop and appreciate what's going to happen here. Brian has the flame ready, I've got the brandy-OBS in my one hand ( See previous photo) and the camera in my other hand and I don't want to set my kitchen alight or myself for that matter.
- This is the result and it's absolutely beautiful
- Shake the pan and when the flames die out you are ready to serve. Flambe‘ are so 80's and I love them.
- Serve on a bed of buttery tagliattelle