Lemony Pan Sauce Chicken
Serves 4-6 12 chicken tenders or 4 skinless, boneless chicken breasts 3/4 c flour 2 lemons, zested 1 shallot or 1/2 of a small red onion, thinly sliced 1 c chicken or vegetable stock or wine (or a mix of the two) 3 T butter 2 T capers, drained 2 t finely chopped rosemary 1 large clove garllix, minced 1 T honey (optional) olive oil salt & pepper Season flour with salt & pepper. Dredge chicken in the flour (I like to put everything in a plastic bag and toss to coat well. Drizzle olive oil into a skillet placed on medium heat and when the oil begins to shimmer, add the chicken pieces. Cook on each side until golden and cooked through. The tenders will cook much more quickly than the breasts, which is why I like to use them. Once the chicken is cooked through, remove from the pan and add in a bit more oil, shallot, rosemary and minced garlic. As soon as the shallots soften, squeeze in the juice of the lemons then add the butter, capers and lemon zest. The sauce will start to thicken. Add in the stock and or wine and let reduce slightly, about 2 minutes more. Add back in the chicken and let simmer. You can add more stock or wine if the sauce becomes too thick. Season with additional salt and pepper to taste and add the honey if your sauce tastes too tart.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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