Braised Chicken with Yogurt & Milk Sauce
Ingredients
2 pieces medium-sized chicken breast without skin, cut into 2
1 tbsp salt
300g yogurt
100ml MARIGOLD Evaporated Filled Milk
50ml water
2 dried bay leaves
1 onion, diced
4 tbsp freshly squeezed lemon juice
1 tbsp concentrated chicken stock
Some freshly grated black pepper
20 asparagus stick, ends trimmed
Garnish:
Fresh basil leaves
1 lemon, sliced
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Marinate chicken breast with salt for 10 minutes. Heat 2 tbsp of oil on a pan, brown chicken breast on both sides. Then, remove to a side plate (chicken will still be raw inside). Do this in 2 batches.
Combine yogurt, MARIGOLD Evaporated Filled Milk, water, dried bay leaves and onion in a pan. Bring it to a slow boil, put in browned chicken breast and braise it over slow fire for 20 to 25 minutes, turn chicken over once.
Add in lemon juice, concentrated chicken stock and freshly grated black pepper. Bring it back to boil and turn off heat.
Steam asparagus till just cooked. Place 4-5 asparagus sticks into each plate and place a piece of braised chicken breast and spoon sauce over it. Garnish it with some fresh basil leaves and sliced lemon on the side.
Cooking with evaporated filled milk helps to tenderize the meat.
