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Al-Ahram Weekly 3 - 9 August 2000 Issue No. 493 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 3 - 9 August 2000 Issue No. 493
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Chicken with thyme butter sauce
By Moushira Abdel-MalekIngredients:
4 chicken breast fillets
plain flour
2 spring onions (chopped)
1/4 cup lemon juice
1tbsp fresh chopped thyme
or 1/2 tbsp ground dry thyme
4tbsp olive oil
125gms butter
salt + pepperMethod:
Toss chicken in flour. Shake away excess flour. Heat oil and half the butter in large frying pan. Add chicken to pan. Cook over medium heat for about 10 minutes, or until chicken is tender. Drain chicken on absorbent paper towels. Keep warm. Discard pan juices. Heat remaining butter in same pan. Add thyme and spring onions. Stir over medium heat for about two minutes, or until onions are soft. Stir in juice. Cook for three minutes. Season and serve over chicken, with mashed potatoes aside.
