Lemon Pepper Ignited Chicken

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Lemon Pepper Ignited Chicken

constituents
1/2c. each- purpose flour

1tbsp. bomb pepper seasoning
1tsp. kosher swab

2 failures, divided
1 lb. boneless skinless funk guts, halved

2tbsp.extra-virgin olive oil painting
1/2c. Chicken broth Swanson Chicken Broth

2tbsp. adulation
2 cloves garlic, diced

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lately diced parsley, for garnish
DIRECTIONS

FOR Roaster
Preheat roaster to 400 °. In a medium coliseum, whisk together flour, bomb pepper, swab, and tang of 1 bomb. Toss funk guts in the flour admixture until completely carpeted. Slice remaining bomb into thin rounds.

In a large ovenproof skillet over medium-high heat, heat oil painting. Add funk in a single subcaste and cook until golden on bottom, about 5 twinkles, also flip funk guts.
To skillet, add broth, adulation, garlic, and bomb slices and singe until funk is cooked through and sauce has reduced slightly, about 5 twinkles.

ladle sauce on top of funk and trim with parsley.
FOR STOVETOP

In a medium coliseum, whisk together flour, bomb pepper, swab, and tang of 1 bomb. Toss funk guts in the flour admixture until completely carpeted. Slice remaining bomb into thin rounds.
In a large ovenproof skillet over medium-high heat, heat oil painting. Add funk in a single subcaste and cook until golden on bottom, about 5 twinkles, also flip funk guts.

To skillet, add broth, adulation, garlic, and bomb slices and cook until funk is cooked through and sauce has reduced slightly, 3 twinkles.
Ladle sauce on top of funk and trim with parsley.

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