John Myers
Inkukhu yenkukhu kunye neSauce yeLemon Caper
I-chicken fillet efanelekileyo kunye ne-lemon caper sauce iresiphi kunye nomfanekiso kunye nemiyalelo elula yesinyathelo-nge-nyathelo.
i sauce
- I-300 ml yewayini emhlophe eSemi-Dry
- 8 ithisipuni Capers
- 4 ithisipuni yejusi yelamuni
- 1 Bio lemon zest
- 600 ml Umhluzi wenkukhu
- I-1 pinch yeswekile
- I-pinch eyi-1 ye-Chili emnandi kunye ne-sauce emuncu
- I-300 ml ye-lactose-Free cream
- 3 tablespoon Maizena
inyama
- 8 iqhekeza Inkukhu yenkukhu
- 8 iqhekeza lemon pepper
- 8 iqhekeza Ityuwa
- I-tablespoon e-2 Ibhotela ecacisiweyo
- 50 ml Umhluzi wenkukhu
hombisa
- 1 kilogram Tagliatelle
i sauce
- Bring the wine to the boil together with the capers and let it reduce a little – add the chicken stock and let it reduce again (this will reduce the taste!)
- Now add lemon juice, lemon zest, pinch of sugar and cream – bring to the boil again – stir the maizena (or moonamine) with a little water until smooth and add and simmer again until the sauce has the desired consistency – season again with a little chilli sauce
inyama
- Wash the chicken fillet and pat dry – cut diagonally in the middle – season with salt and lemon pepper – fry all over in clarified butter – deglaze with a little chicken stock – cover and let simmer for about 15 to 20 minutes on the lowest heat
hombisa
- Cook the tagliatelle al dente according to the instructions on the packet – pour off the water and put the pasta back in the pot – season with a little salt and pepper – add approx. 250 ml of the sauce and mix everything well, so we give the pasta a creamy consistency and a fine texture caper flavor
