Chicken Breasts with Spring Onions

Name: Chicken Breasts with Spring Onions (Délice de volaille grillé aux ciboules)
Cuisine: French
Ingredients: 100 g (4 oz) spring onions, trimmed and chopped; 25 g (1 oz) fresh ginger root, peeled and chopped; 10 ml (2 tsp) chopped garlic; pared rind and juice of 1 lemon; 4 chicken breasts, skinned and boned; 400 ml (14 fl. oz) white chicken stock; salt and freshly ground pepper; salt and freshly ground pepper

Délice de volaille grillé aux ciboules

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

100 g (4 oz) spring onions, trimmed and chopped
25 g (1

Europe
Switzerland
France
Main course
Gluten-free

Method

Mix together three-quarters of the spring onions, and the ginger, garlic, lemon rind, salt and pepper. Add the chicken breasts, cover and marinate in the refrigerator for at least 12 hours, or up to 24 hours.
Pick out the lemon rind and blanch it in boiling water for 3 minutes. Cut into fine julienne strips.
Scrape the flavouring ingredients from the ch