Mary Berry Parsley Sauce Food
PROVENCAL BRAISED CHICKEN
I found this recipe at finerkitchens.com Originally from "Classic Home Cooking" by Mary Berry and Marlene Speiler. I used skinless chicken breasts, the original recipe used a whole cut up chicken.
Provided by Dona England
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Season chicken generously with salt, cayenne and herbs de Provence.
- Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
- Tuck in the parsly sprigs and pour on stock to almost cover chicken.
- Cover the skillet and braise in the oven until chicken is just cooked through.
- Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
- Remove the chicken from the skillet and set aside.
- Place the skillet on the stove and simmer until vegetables are very soft.
- Remove the parsly and puree the skillet's contents in a blender. ( I used an immersion blender).
- Return sauce to skillet.
- Add the reduced vinegar and tomato paste to the sauce.
- Return the chicken to the pan to reheat gently.
- Serve on a platter with chopped parsly, if desired.
Nutrition Facts : Calories 313.4, Fat 3.7, SaturatedFat 0.9, Cholesterol 137.8, Sodium 1986.9, Carbohydrate 10.6, Fiber 1.8, Sugar 3.2, Protein 57
ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING
Provided by Dawn Perry
Categories Side Roast Vegetarian High Fiber Cauliflower Healthy Low Cholesterol Vegan Parsley Lemon Juice Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25-30 minutes.
- Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
- DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.
CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD
This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.
Provided by MARIA MAC
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
- Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
- Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
Nutrition Facts : Calories 2159.5, Fat 228.3, SaturatedFat 144, Cholesterol 651.1, Sodium 1674.8, Carbohydrate 13.2, Fiber 0.1, Sugar 2.6, Protein 5.1
COD WITH PARSLEY SAUCE
A WW recipe with my changes - still only 4 points. Try with Basil or Tarragon instead of Parsley for a change
Provided by Shahana
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk in skillet; add cod fillets, cover and poach 4 - 5 minutes.
- Using a slotted spoon transfer to a serving platter and keep warm RESERVE MILK.
- In saucepan, melt margarine; add flour and cook over low heat 2 minutes until bubbly.
- Remove form heat; whisk in hot milk and chicken broth; add parsley, salt and pepper.
- Return to low heat and cook, stirring constantly about 3 minutes until sauce thickens.
- Pour over fish; garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 272.2, Fat 5.6, SaturatedFat 1.1, Cholesterol 100.6, Sodium 397.7, Carbohydrate 8, Fiber 0.2, Sugar 0.1, Protein 44.6
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