An America's Test Kitchen recipe!
7 I bless the LORD who gives me counsel; in the night also my heart instructs me.
8 I have set the LORD always before me; because he is at my right hand, I shall not be shaken. - Psalm 16:7-8
2 boneless skinless chicken breast, slice in half lengthwise, pounded flat and cut into cutlets, salted and peppered, set aside
Lightly toss chicken in flour.
2 T olive
Fry 2-3 minutes each side.
Cook in several batches, adding 2 T of oil each time
Sauce
1 T peanut oil
1 Shallot, chopped
Cook in the pan the chicken was cooked in, scraping up bits.
Add 1 t roasted garlic
1 c chicken broth
1/2 of a Lemon, cut into tiny chunks
1/2 of a Lemon juiced
Add cooked cutlets back in simmer 4 minutes.
Remove chicken to platter.
Remove pan from heat.
Add 3 T butter.
Melt.
Add:
2 T capers
1 T chopped parsley.
Pinch of salt.
Spoon sauce over chicken.
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