Recipe: Strips of Marans Chicken with Lemon

Name: Strips of Marans Chicken with Lemon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beautiful Marans chicken fillets*; 1 bouillon garnish; lemon thyme and a small onion cut into mirepoix; 1 small carrot cut the same way; 1 small piece of ginger cut the same way; salt and pepper from the mill crushed pepper; 1 untreated lemon cut into thin slices; 1 garden cucumber (or organic) peeled, hollowed and cut into fine strips with a mandoline; 4 to 6 mint leaves chopped; 1 little salted butter; 20 cl (0.8 cup) of 30% liquid cream

By chef patrick Asfaux 4/5 (7 reviews) · 🍳 13 made it

Prep 25 min

Cook 20 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 beautiful Marans chicken fillets*
1 bouillon garnish
lemon thyme and a small onion cut into mirepoix
1 small carrot cut the same way
1 small piece of ginger cut the same way
salt and pepper from the mill crushed pepper
1 untreated lemon cut into thin slices
1 garden cucumber (or organic) peeled, hollowed and cut into fine strips with a mandoline
4 to 6 mint leaves chopped
1 little salted butter
20 cl (0.8 cup) of 30% liquid cream

Step-by-step directions

1 In a saucepan pour 50cl (2.1 cups) of cold spring water, salt it, add some crushed pepper then pour in your garnish, the lemon slices and chicken fillets from the boiling point, count 18 minutes, remembering to skim constantly, then turn off the heat and cover (5 to 6 minutes)

2 Meanwhile in a saucepan put a nice knob of butter, sweat your cucumber strips for 3 minutes, salt, pepper then add the mint, turn off the heat and cover.

3 Remove your chicken fillets, remove the skin and keep them warm covered, then strain your broth into a saucepan by pressing hard and let it reduce by adding the cream until everything is nice and creamy and at the last moment add a few drops of lemon juice.

4 Then at the moment of serving arrange on 4 hot plates the cucumber strips at the bottom a little chicken cut into dice then beautiful slices with the supremes, coat with your boiling sauce sprinkle with a little lemon thyme flower and top with a cooked lemon slice.