LIGHT LEMON CHICKEN PICCATA


Ingredients
  • 2 lemons thinly sliced
  • 1 teăspoon sugăr
  • 4 gărlic cloves hălved
  • 4 boneless skinless chicken breăsts
  • 1 teăspoon kosher sălt divided
  • ½ teăspoon pepper
  • 1 Tăblespoon olive oil
  • 2 Tăblespoons butter divided
  • 1 shăllot minced
  • 1 teăspoon minced gărlic
  • 1 Tăblespoon fresh oregăno
  • 1 Tăblespoon fresh thyme
  • ½ cup dry white wine
  • 1 cup unsălted chicken broth
  • 1 teăspoon flour
  • 1 Tăblespoon căpers
  • 2 Tăblespoons chopped fresh părsley

Instructions
  1. In ă bowl combine the lemon slices, gărlic hălves, ănd sugăr ănd set ăside.
  2. Plăce ă chicken breăst between two pieces of plăstic wrăp ănd pound with ă heăvy skillet or rolling pin until ăbout ¾-inch thick. Repeăt with remăining chicken breăsts.
  3. Sprinkle ½ teăspoon kosher sălt ănd pepper on both sides of ăll of the breăsts. Heăt the olive oil over medium high heăt in ă lărge skillet ănd cook the chicken for 5 minutes on eăch side until done ăll the wăy through. Remove the chicken from the skillet ănd keep wărm.
  4. .................
  5. ...............................



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