Cooking Easy Food

8 small chicken breast fillets
¼ cup chopped parsley
¼ cup grated parmesan cheese
2 teaspoons grated lemon rind
2 cloves garlic crushed
2 tablespoons sour cream
½ cup (dry) white wine

Anchovy Butter
4 egg yolks
4 canned anchovy fillets
2 teaspoons prepared mustard
2 tablespoons lemon juice
125 g butter, melted

1. Flatten the fillets slightly by with rolling pin. Place cut side up on work surface.

Braised Chicken in Lemon, Garlic and Rosemary

1 chicken (cut into 8 pieces) see how to quarter a chicken
2 tablespoons olive oil
30 g butter
4 cloves garlic crushed
1 tablespoon rosemary leaves
1 small red chilli chopped
½ cup (dry) white wine
strips of peel from ½ lemon
¼ cup lemon juice
½ cup chicken stock

1. Heat oil and butter in large frying/sauté pan and fry the chicken pieces (in a single layer) on medium heat until brown. Turn chicken occasionally to present sticking.

How to quarter a chicken/turkey - cooked or uncooked (you can also adapt this for other poultry)

By cutting through the joints that join the wings and legs to the chicken you can neatly divide the chicken into 8 smaller portions:

1. Take out any giblets that are inside the chicken and wash and dry the chicken (inside and out).

2. Position the chicken (pointy breast side up) with the head end near to you (where the floppy skin is).