Monday, August 15, 2011

cooking with knorr

I had the amazing opportunity to cook with Knorr in their booth at the expo hall on Friday morning. It was one of my favorite things from the trip!

I got a lesson in lemon chicken from Chef Einav Gefen. She used their awesome new home-style stock concentrate. It is so much easier to use than the powered cubes.

Browning my chicken at my work station. At first I was nervous about standing up on a stage cooking, but once I was working I didn't even notice anyone in the audience.

I liked standing right next to Chef Einav. I could look over and make sure I was on the right track and she gave me some tips along the way.

I had already sauteed my chicken and started my broth. I liked how all my ingredients magically appeared in the proper amounts right to my work station. Can I get someone to do that at my house?

{Me with Chef Einav and Anna.}

You can see Chef Einav plating her dish in the mirror at the top of the picture. I was just about to start my sauce.

The finished product was very yummy! I got to take home my apron and a package of the stock concentrate.

I decided to put my lesson to the test on Friday and I made the lemon chicken on my own at home. It was very yummy and got 5 stars from my parents, sister, and Steven. Here's how to make it:

Knorr's Lemon Chicken Primavera
1/3 cup all purpose flower
1/4 teaspoon ground black pepper (or whatever seasoning you like best)
1 pound of chicken breasts, butterflied and pounded thin
2 eggs, slightly beaten
3 tablespoons of butter or margarine
1 large shallot, finely chopped
1 1/2 cups of water
2 Tablespoons of lemon juice
1 tub of Knorr's home style chicken stock concentrate
1 cup of asparagus, trimmed and cut into 1/2 inch diagonal slices

Combine the flour and pepper (or other seasonings) in a shallow dish. Coat the chicken in the eggs, then the flour mixture and set aside. Melt the butter or margarine in a non-stick skillet on medium-high and add the chicken.

The chicken doesn't need to completely cook through because it will be added back into the sauce to finish cooking. Just make sure you get a good golden brown crust on the chicken - about 5 minutes on each side. Then remove the chicken and set it aside.

Add a little more butter to the pan with the chopped shallot. Let the shallot sweat and become tender before adding in the water, lemon juice, and Knorr stock concentrate. Allow that to simmer until the stock is fully dissolved into the liquid - doesn't take very long. Bring the sauce to a boil, stirring occasionally, before returning the chicken to the pan and adding the asparagus. Reduce the heat to low and allow the chicken to finish cooking and the asparagus to become tender - about 3 minutes.

I served it with mashed potatoes because, well, whats better than mashed potatoes!


xoxo, christa

ps: All of this is my own opinion. Knorr did not ask me to write anything. I did get a free sample... but so did everyone else in the expo hall. 


  1. What a cool experience!

    I was just going to double check on this: I won the give away from rags to stitches and I haven't heard anything, so just to be safe I wanted to make sure you had my correct email:


  2. What? I wish you had mentioned this! I would have come to cheer and take pictures and generally act like a Christa fan. :)

  3. Now this is cool! How do you even get approached to do something like this!? You are such a darling chef, too! :)

  4. go you! what an awesome opportunity and you look like a natural up there on stage! you should make this a regular thing! :)gina


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