![]() Once all the chicken has been seared and placed in an oven proof tray, carefully add the cooked butter from the frying pan into the TM bowl. Sear chicken on each side and when seared, set aside in an oven proof tray. ![]() ![]() Melt the remaining 40g of butter on a fry pan. Preheat oven to 200oC. Season both sides of the chicken cutlets with paprika, salt and pepper. Scrape sides of the bowl again and set aside. Add 20g butter into TM bowl and melt 40 sec / 50oC / speed 4. Set aside.Ĭhop garlic in the TM bowl 3 sec / speed 7. ![]() Mix chicken stock concentrate with water in a small bowl. – 60g baby spinach, roughly chopped (but I left mine whole!)
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