Add them to the boiling water and bring the water back to a boil. Meanwhile, peel the potatoes and cut into quarters, or smaller. Pour sauce over chicken and garnish with parsley.īoil water and a dash of salt in a large pot. Add remaining 1 tbsp butter to sauce and whisk vigorously. Another photo that does not do justice to the delicious-ness of this dish. Return all the chicken to the pan and simmer for 5 minutes. Okay this looks kinda disgusting, but I assure you this sauce is out of this world!! Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Into the pan add the lemon juice, stock, garlic, and wine (here is where you would add your capers if you want them). Remove pan from heat and add chicken to the plate. Melt 2 more tbsp EVOO and 1 tbsp butter. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. When chicken is browned, flip and cook other side for 3 minutes. Melt 2 tbsp butter and 2 tbsp EVOO. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Heat a large skillet over medium high heat. Dredge in flour, making sure to shake off and discard the excess.
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