[FONT=Trebuchet MS, sans-serif]Karen's Lemony Chicken (serves two generously)[/FONT]
[FONT=Trebuchet MS, sans-serif]You will need:[/FONT]
[FONT=Trebuchet MS, sans-serif]For the chicken - [/FONT]
[FONT=Trebuchet MS, sans-serif]2 large chicken breast halves (I cut these myself from one whole bone-in chicken breast) [/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup flour [/FONT]
[FONT=Trebuchet MS, sans-serif]2 tsp fines herbes [/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp freshly ground sea salt [/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp white pepper [/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp garlic powder[/FONT]
[FONT=Trebuchet MS, sans-serif]2 eggs [/FONT]
[FONT=Trebuchet MS, sans-serif]juice of 1/2 lemon[/FONT]
[FONT=Trebuchet MS, sans-serif]4 TBS butter[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS extra virgin olive oil[/FONT]
[FONT=Trebuchet MS, sans-serif]For the sauce -[/FONT]
[FONT=Trebuchet MS, sans-serif]3-4 cloves garlic[/FONT]
[FONT=Trebuchet MS, sans-serif]¼ cup white wine (optional)[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup chicken broth[/FONT]
[FONT=Trebuchet MS, sans-serif]juice of 1 lemon[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS cornstarch[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup water[/FONT]
[FONT=Trebuchet MS, sans-serif]½ lemon, thinly sliced[/FONT]
[FONT=Trebuchet MS, sans-serif]To start:[/FONT]
[FONT=Trebuchet MS, sans-serif]Place the chicken breasts on a sturdy cutting board, cover them with plastic wrap, then gently pound them with the side of a meat mallet, wine bottle or rolling pin until they are about a half inch thick, as evenly as possible[/FONT]
[FONT=Trebuchet MS, sans-serif]Now, mix the flour and the spices together in a shallow bowl, then whisk the eggs and juice of ½ lemon in another shallow bowl.[/FONT]
[FONT=Trebuchet MS, sans-serif]Cut each breast cutlet in half, dip in flour, shake off excess, then dip in egg mixture and back in the flour. Put on a rack and let it dry for 10-15 minutes.[/FONT]
[FONT=Trebuchet MS, sans-serif]Heat 4 TBS butter and 2 TBS olive oil in a heavy frying pan (I used cast iron). When it is bubbling nicely, add the chicken pieces and cook over medium high heat for about 4-5 minutes a side. Put on an ovenproof plate and keep them warm in a 150F oven. Don't cover – they'll lose their crispness.[/FONT]
[FONT=Trebuchet MS, sans-serif]To make the sauce in the same pan:[/FONT]
[FONT=Trebuchet MS, sans-serif]Chop 3-4 cloves of garlic and saute them on medium heat for about five minutes. You should have plenty of butter/oil left. Turn the heat up and deglaze the pan with a splash (app. ¼ cup) of dry white wine. OR, you can forget the wine, and just use the chicken broth to deglaze the pan. Add the juice of one lemon, and a handful of thin lemon slices (from the other half of the lemon that you mixed with egg for dipping the chicken). Let it cook down a bit, then add the cornstarch, which you have mixed with water until no lumps remain. Let it bubble long enough to thicken and cook the cornstarch, about 3 minutes.[/FONT][FONT=Trebuchet MS, sans-serif]
[/FONT]
[FONT=Trebuchet MS, sans-serif]Serve over cooked spaghetti tossed with butter – lay the chicken over the spaghetti, 2 pieces per serving, and then pour the sauce over the top. Garnish with the lemon slices and some parsley or sliced green onions.[/FONT]
[FONT=Trebuchet MS, sans-serif]You will need:[/FONT]
[FONT=Trebuchet MS, sans-serif]For the chicken - [/FONT]
[FONT=Trebuchet MS, sans-serif]2 large chicken breast halves (I cut these myself from one whole bone-in chicken breast) [/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup flour [/FONT]
[FONT=Trebuchet MS, sans-serif]2 tsp fines herbes [/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp freshly ground sea salt [/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp white pepper [/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp garlic powder[/FONT]
[FONT=Trebuchet MS, sans-serif]2 eggs [/FONT]
[FONT=Trebuchet MS, sans-serif]juice of 1/2 lemon[/FONT]
[FONT=Trebuchet MS, sans-serif]4 TBS butter[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS extra virgin olive oil[/FONT]
[FONT=Trebuchet MS, sans-serif]For the sauce -[/FONT]
[FONT=Trebuchet MS, sans-serif]3-4 cloves garlic[/FONT]
[FONT=Trebuchet MS, sans-serif]¼ cup white wine (optional)[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup chicken broth[/FONT]
[FONT=Trebuchet MS, sans-serif]juice of 1 lemon[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS cornstarch[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup water[/FONT]
[FONT=Trebuchet MS, sans-serif]½ lemon, thinly sliced[/FONT]
[FONT=Trebuchet MS, sans-serif]To start:[/FONT]
[FONT=Trebuchet MS, sans-serif]Place the chicken breasts on a sturdy cutting board, cover them with plastic wrap, then gently pound them with the side of a meat mallet, wine bottle or rolling pin until they are about a half inch thick, as evenly as possible[/FONT]
[FONT=Trebuchet MS, sans-serif]Now, mix the flour and the spices together in a shallow bowl, then whisk the eggs and juice of ½ lemon in another shallow bowl.[/FONT]
[FONT=Trebuchet MS, sans-serif]Cut each breast cutlet in half, dip in flour, shake off excess, then dip in egg mixture and back in the flour. Put on a rack and let it dry for 10-15 minutes.[/FONT]
[FONT=Trebuchet MS, sans-serif]Heat 4 TBS butter and 2 TBS olive oil in a heavy frying pan (I used cast iron). When it is bubbling nicely, add the chicken pieces and cook over medium high heat for about 4-5 minutes a side. Put on an ovenproof plate and keep them warm in a 150F oven. Don't cover – they'll lose their crispness.[/FONT]
[FONT=Trebuchet MS, sans-serif]To make the sauce in the same pan:[/FONT]
[FONT=Trebuchet MS, sans-serif]Chop 3-4 cloves of garlic and saute them on medium heat for about five minutes. You should have plenty of butter/oil left. Turn the heat up and deglaze the pan with a splash (app. ¼ cup) of dry white wine. OR, you can forget the wine, and just use the chicken broth to deglaze the pan. Add the juice of one lemon, and a handful of thin lemon slices (from the other half of the lemon that you mixed with egg for dipping the chicken). Let it cook down a bit, then add the cornstarch, which you have mixed with water until no lumps remain. Let it bubble long enough to thicken and cook the cornstarch, about 3 minutes.[/FONT][FONT=Trebuchet MS, sans-serif]
[/FONT]
[FONT=Trebuchet MS, sans-serif]Serve over cooked spaghetti tossed with butter – lay the chicken over the spaghetti, 2 pieces per serving, and then pour the sauce over the top. Garnish with the lemon slices and some parsley or sliced green onions.[/FONT]
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