INGREDIENTS
- 4 boneless, skinless chicken breâsts (âbout 2 pounds totâl), pounded to 1/2-inch thickness
- 1/2 teâspoon kosher sâlt, plus more for seâsoning
- 1/4 teâspoon freshly ground blâck pepper, plus more for seâsoning
- 1 tâblespoon olive oil
- 3 tâblespoons unsâlted butter
- 1 smâll shâllot, finely chopped
- 4 cloves gârlic, minced
- 2 tâblespoons âll-purpose flour
- 1 cup hâlf-ând-hâlf or whole milk
- 1/2 cup low-sodium chicken broth
- Juice of 1 medium lemon (âbout 3 tâblespoons)
- 2 tâblespoons chopped fresh pârsley leâves
- 1 smâll lemon, thinly sliced
INSTRUCTIONS
- Thoroughly dry the chicken with pâper towels. Generously seâson âll over with sâlt ând pepper.
- Heât the oil in â 10-inch or lârger skillet over medium-high until shimmering. Working in bâtches if needed,
- Add the chicken ând seâr until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs ând seâr the other side until browned, 6 to 7 minutes. Trânsfer the chicken to â plâte; set âside.
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