M-J de Mesterton’s Pink Lemonade Chicken

M-J’s Pink Lemonade Chicken

I invented this dish for a relative of mine who came to dinner, a French teacher who was pregnant. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe again. The ingredients are simple and few, and you may adjust the amounts according to taste.

Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups

Poach chicken breasts in a mixture composed of 2/3 of a 16-ounce can of frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.

Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board. When the chicken breasts are cool, slice them into medallions–see my example in the photo below–with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.

Elegant Chicken Dish: Original Recipe by M-J de Mesterton
M-J’s Medallions of Chicken

Sauce for Pink Lemonade Chicken

Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

M-J’s Elegant Apple Tart

M-J's Elegant Apple Pie: Use Sonya, Fuji or Gala Apples for Best Results

Autumn is almost here, and apple harvest-time is nigh. It’s a good time to start thinking about apple pie. M-J’s Elegant Apple Pie Recipe   

If you wish to dry apples for future use, in case of an electrical outage, here is an easy, instructive page on the subject, at pick Your Own. I do not recommend drying fruit or vegetables in your car, however, because mice do find ways into your vehicles, old OR new. I like to dry my things in the sun, using clear plastic vegetable or berry containers from the grocery store. I make sure they will not be penetrated by insects, nor blown away with the wind, by selective plastic-wrapping (leaving some apertures for air) and anchoring them with heavy objects.






Elegant Mozzarella Salad

Elegant Mozzarella and Tomato Salad, "Insalata Caprese"

M-J’s Poulet à la Crême

Poulet à la Crême, a Smaller Version of M-J’s Recipe, Using Just Two Chicken Breasts for Two Persons

M-J’s Poulet à la Crême for a Dinner Party
Serves Eight Persons

Six boneless, skinless chicken breasts
Two cups of white wine (leftover champagne, or a combination of different white wines is also suitable)
One cup of water
Four tablespoons of butter
One third cup of white flour
One half-teaspoon of herbes de Provence
Salt and white pepper to taste
One half-cup of whipping cream

Melt one tablespoon of butter in a large frying pan. Add one cup of white wine or champagne and one cup of water, together with a sprinkling salt, the herbes de Provence and a little white pepper. Poach chicken breasts in the wine and water mixture until they are fully cooked; about forty-five minutes. Remove chicken breasts from pan and let them cool to room temperature. Most of the liquid will have evaporated, but retain what is left for the sauce.
Sauce Velouté
Pour the remaining poaching liquid into a cup. In the same pan, melt three tablespoons of butter. With a wire whisk, stir in 1/3 cup of white flour. Let this lightly brown until tan-coloured, then gradually add the remaining poaching liquid and one cup of white wine, whisking continually to prevent lumps. Incorporate the cream, and stop cooking after the sauce has thickened. Add a small bit of salt and white pepper to taste.
Slice the cooled chicken breasts into medallions. Pour 2/3 of the cream sauce into the bottom of an elegant buffet pan or serving dish, preferably one that is heat-proof, so that you may keep this dish covered and warm on a heating tray or cooker  for a little while before dinner is served.  On top of the cream sauce, line up the chicken medallions in a way that allows them to slightly overlap. Keeping the remaining third of the sauce hot and pourable, drizzle it over the arranged chicken just before distributing it among your dinner plates.

©M-J de Mesterton 2006

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