Recipe number 12966 is

Chicken Breasts With Lemon



The ingredients are:
1/2 cup Flour -- (for dredging) Salt and pepper -- to taste 4 each Chicken breasts -- skinless, Boneless 2 tbsp Olive oil 4 Sprigs thyme -- (1 tsp Dried) 2 tbsp Shallots -- finely chopped 2 tsp Garlic -- finely chopped 2 tsp Lemon rind -- grated 3 tbsp Lemon juice 1/2 cup Chicken broth -- fresh or Canned 2 tbsp Butter or margarine

The recipe yield is:
4 Servings

Info:
Season flour with salt and pepper, and dredge the chichen all over. Shake off excess flour. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned. Turn the chicken and cook for 5 more minutes, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil. Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Recipe By : Chuck Rippel From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking

Note:
Poultry



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