Four-Step Lemon-Onion Chicken
4 boneless, skinless chicken bosom parts (around 8 ounces each), cut down the middle on a level plane
1 teaspoon dried thyme
Fit salt and naturally ground pepper
3 tablespoons additional virgin olive oil
1/4 glass universally handy flour
1 red onion, meagerly cut
1 little bundle crisp thyme, leaves cleaved
1/4 glass white wine (discretionary)
1 glass low-sodium chicken juices
Juice of 2 lemons
2 tablespoons unsalted spread
One 9-ounce sack spinach
Bearings
Season the chicken with the dried thyme, and salt and pepper to taste. Warmth an extensive saute container over medium warmth and include the olive oil. Put the flour in a shallow dish. Working in clumps, dig the chicken in the flour and add to the container; saute until cooked through, around 3 minutes for each side. Exchange to a plate and tent with aluminum thwart
Include the red onion and new thyme to the dish and cook over low warmth, mixing every so often, until sweet-smelling, around 5 minutes
Join the wine, chicken soup and the juice of 1 lemon in a bowl. Turn the warmth under the container to high and deglaze with the juices blend, scratching up the skillet with a wooden spoon. Cook until the fluid begins to diminish, around 10 minutes. Expel from the warmth and speed in 1/2 tablespoons spread. Season with salt and pepper
In the interim, put the spinach in a microwave-safe dish and include 3 tablespoons water; cover freely with cling wrap and microwave until hot and shriveled, 5 to 6 minutes. Deplete and hurl with the rest of the 1/2 tablespoon spread, the juice of the rest of the lemon, and salt and pepper to taste. Organize on a platter and best with the chicken. Spoon the sauce to finish everything
تعليقات
إرسال تعليق