Lemons marry me chicken recipe

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  1. Collect all ingredients.

    Photographer: Kelsey Hansen / Food Styling: Holly Dreesman / Request Styling: Gabe Greco


  2. Duck dry with chicken with paper towels on a large plate; Season all sides of chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper.

    Photographer: Kelsey Hansen / Food Styling: Holly Dreesman / Request Styling: Gabe Greco


  3. Place the flour on a separate plate. Work with 1 schnitzel at the same time as flour, shake excess and return to original panels. Leave all the left -wing flour.

    Photographer: Kelsey Hansen / Food Styling: Holly Dreesman / Request Styling: Gabe Greco


  4. Heat 3 tablespoons of oil in a large pan over medium to high heat until it shimmers. Add chicken; Cook until golden brown and an immediate thermometer in the thickest portion of chicken registers 160 degrees F (71 degrees C), 3 to 4 minutes per side and set the heat as required to check the browning. Put the chicken on a large, clean plate; Cover with aluminum film and stay warm.

    Photographer: Kelsey Hansen / Food Styling: Holly Dreesman / Request Styling: Gabe Greco


  5. Reduce heat to low and add garlic and the remaining 1 tablespoon oil. Stir constantly, stir fragrant up to 10 to 15 seconds.

    Photographer: Kelsey Hansen / Food Styling: Holly Dreesman / Request Styling: Gabe Greco


  6. Stir in the broth, heavy cream, parmesan, lemon peel, lemon juice and onion powder to dissolve all tanned pieces on the pan; On medium heat to a simmering simmer and cook with frequent stirring until they are slightly thickened, about 6 minutes.

    Photographer: Kelsey Hansen / Food Styling: Holly Dreesman / Request Styling: Gabe Greco


  7. Stir in the basil, 1/4 teaspoon of salt and remaining 1/4 teaspoon of pepper and then return chicken and juices into the pan to stir sauce to take drops into account.

    Photographer: Kelsey Hansen / Food Styling: Holly Dreesman / Request Styling: Gabe Greco


  8. Serve immediately with basil and lemon slices.

    Photographer: Kelsey Hansen / Food Styling: Holly Dreesman / Request Styling: Gabe Greco


Recipe developed by Tricia Manzanero Stuedeman

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