Lemongrass Glaze for Chicken |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is really good over barbecued chicken breasts. Feel free to try it with other types of poultry, or whatever sounds good to you. Adapted from a Ming Tsai recipe. Times are estimates. Ingredients:
1 teaspoon canola oil |
3 stalks lemongrass, finely minced, white part only |
1/2 tablespoon gingerroot, minced |
1/2 large shallot, minced |
1/4 cup white wine |
1/2 lemon, juice and zest of |
1 cup chicken broth |
1 1/2 tablespoons sugar |
1/2 tablespoon smart balance butter spread or 1/2 tablespoon butter |
salt and black pepper |
Directions:
1. In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
2. Deglaze vegetables with the wine; reduce by about 80 percent.
3. Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
4. Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
5. Serve over chicken that has been baked or barbecued. Enjoy!
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