Lemon and Garlic Chicken With Mushrooms By cooking.nytimes.com
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Total time:
Yield: 4 Servings
Ingredients: 2 boneless skinless chicken breasts (most weigh 8 to 10 ounces) 2 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice 2 garlic cloves, minced or puréed 1 teaspoon chopped fresh rosemary * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they’re 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
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