Lemon chicken
Introduce
Chef :
Micky Fay
Lemon chicken
This is a variation of chicken francese. Only with a twist..its chucks of chicken breast and it's not made with egg ...its a wonderful dish that goes great over rice. or pasta..with side of fried potatoes or anyway u chose..
Ingredient
Food ration :
6to 8 servings
Cooking time :
About 1 hour
Cooking instructions
* Step 1
Cut chicken breast into chucks..about 2inches..coat with flour..you can put flour in a zip lock and add chicken chucks a few at a time shake bag to coat pieces..get vegetable oil hot in a pan..fry your chicken pieces a few at a time. Till golden brown..set aside on paper towels to absorb oil..in a large sauce pan saute in olive oil about 6 or7 large cloves of garlic cut and chopped
* Step 2
Then add 2 sticks of salted butter
* Step 3
Let melt..do not burn keep ur flame low..slowly add chicken chucks..saute for a few minutes get nice and hot..add chopped fresh parsley and chopped scallions only the bottoms not the stems...when ur chicken has cooked for about 10 minutes add enough chicken broth to cover the chicken..then add about 1/2cup lemon juice..cook on high heat for about 10 more minutes. Taste add salt and pepper.more lemon if u think needs it shut ur flame, put chopped scallion stems on top( and fresh italian parsley
* Step 4
Let stand for 15 min before serving
* Step 5
Add a little grated cheese on top(if u want)pecorino romano...or parmagiano
* Step 6
Serve over rice or pasta..or on its own..
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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