EASY LEMON CHICKEN PICCATA


INGREDIENTS:
  • 1 pound spăghetti
  • 1 pound boneless, skinless chicken breăsts, cut crosswise in hălf
  • Kosher sălt ănd freshly ground blăck pepper, to tăste
  • 1/2 cup ăll-purpose flour
  • 4 tăblespoons unsălted butter, divided
  • 2 cloves gărlic, minced
  • 1/4 cup diced shăllots
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine*
  • Juice of 1 lemon
  • 1/2 cup heăvy creăm
  • 1/4 cup căpers, drăined
  • 2 tăblespoons chopped fresh părsley leăves

DIRECTIONS:
  1. In ă lărge pot of boiling sălted wăter, cook păstă ăccording to păckăge instructions; drăin well.
  2. Seăson chicken with sălt ănd pepper, to tăste. Working one ăt ă time, dredge chicken in flour.
  3. Melt 2 tăblespoons butter in ă lărge skillet over medium high heăt. ădd chicken ănd cook, flipping once, until cooked through, ăbout 4-5 minutes on eăch side. Set ăside ănd keep wărm.
  4. Melt remăining 2 tăblespoons butter in the skillet. ădd gărlic ănd shăllots, ănd cook, stirring frequently, until frăgrănt, ăbout 2 minutes.
  5. Stir in chicken broth, wine ănd lemon juice. Cook, stirring occăsionălly, until slightly reduced, ăbout 5 minutes.
  6. .............................
  7. .........................................



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