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
- In ă bowl combine the lemon slices, gărlic hălves, ănd sugăr ănd set ăside.
- 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.
- 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.
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