Heat a large, lightly oiled skillet over a medium high heat and pan fry. southernfriedchickenrecipe. Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges
Today’s recipe comes from France, and is so simple and yet packed with fabulous flavours……it’s pan-friedchickenbreasts in a creamy, lemon and garlic sauce (a one pan dish), with just a baked potato and some seasonal vegetables to cook to accompany the dish
Dip chicken in butter mixture. 4 boneless skinless chickenbreasts. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan). In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional
Red masala lemon juice garlic crushed Jeeru (Cumin) grounded arad (Turmeric) tomato sauce and tomato puree a litlle yellow colouring (I always hve with mixed masala in a freezer and use when necessary)
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