3-course Lunch Prix Fixe Recipe
Make 3-course Lunch Prix Fixe Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Caprese Salad
In a bowl, combine cherry tomatoes, fresh basil leaves, and mozzarella balls.
- 2
Dress the Salad
Drizzle with olive oil and balsamic glaze. Season with salt and black pepper to taste. Toss gently to combine.
- 3
Serve
Transfer the Caprese salad to serving plates and set aside while you prepare the main course.
Main Course
- 4
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 5
Cook the Chicken
In a skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute, then add the chicken breasts. Cook for 6-7 minutes on each side until golden brown and cooked through.
- 6
Add Lemon and Thyme
Squeeze the juice of one lemon over the chicken and sprinkle with fresh thyme. Cook for an additional 2 minutes.
- 7
Prepare the Asparagus
In the same skillet, add the asparagus and sauté for 4-5 minutes until tender-crisp. Season with salt and pepper.
- 8
Serve
Plate the chicken breasts alongside the sautéed asparagus and serve immediately.
Dessert
- 9
Make the Chocolate Ganache
In a saucepan, heat the heavy cream until just simmering. Remove from heat and pour over chopped dark chocolate. Let sit for 5 minutes.
- 10
Combine
Stir the chocolate and cream mixture until smooth. Add vanilla extract and a pinch of salt, mixing well.
- 11
Chill
Pour the ganache into serving dishes and refrigerate for at least 1 hour until set.
- 12
Serve with Berries
Top the chilled ganache with fresh berries before serving.
