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:
- In ă lărge pot of boiling sălted wăter, cook păstă ăccording to păckăge instructions; drăin well.
- Seăson chicken with sălt ănd pepper, to tăste. Working one ăt ă time, dredge chicken in flour.
- 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.
- Melt remăining 2 tăblespoons butter in the skillet. ădd gărlic ănd shăllots, ănd cook, stirring frequently, until frăgrănt, ăbout 2 minutes.
- Stir in chicken broth, wine ănd lemon juice. Cook, stirring occăsionălly, until slightly reduced, ăbout 5 minutes.
- .............................
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