Who wouldn't love chicken "filet au Indienne"?! Thinly cut (0,5 cm) chicken fillets are first lightly coated with garam (or wheat flour) and crushed black peppercorns, and then flash-fried in ghee with sliced garlic gloves for about couple of minutes on both sides.
I normally finish this dish by simmering/resting the chicken fillets in a warm sauce: a combination of butter, freshly squeezed lemon juice, zest of a lemon, reduced white wine (jus court) and any aromatics that you can find fresh from the supermarket or you grow yourself (e.g. Lebanese oregano, thyme, rosemary, etc.) with a lid on, for 5 or more. Whilst I am cooking the chicken, I prepare this sauce in a separate sauce pan.
For me chicken, lemon and aromatics are an infallible flavour combination. I learned the basis of this dish from my friend Indian friend, who was born in Bombay, but she grew up and studied in the East Coast of the US and in Rome, Italy. She was my first friend in Rome.
For this meal, I also roasted in the oven cherry tomatoes and cooked "tricolor quinoa" (white, red and black) in chicken stock.
Ingredients for tri-colore quinoa
- 2 tbsp of ghee
- 2 dl quinoa, tri-colore, 2 dl
- 3 dl chicken stock, 1/2 litre
- season with salt & pepper
- Lebanese oregano
- Thyme
- Rosemary
- 2 tbsp of ghee
- chicken fillets, 700 g
- season with salt & pepper
- 150 g cherry tomatoes, evoo, pepper & salt.
The lovely buttery lemon white wine sauce is perfect sauce, not only for the chicken, but also for the quinoa.
