CREAMY LEMON GARLIC CHICKEN

 3 BONELESS CHICKEN THIGHS WITH SKIN

SALT AND PEPPER

CORNSTARCH

LEMON GARLIC SAUCE

2 TBSP OF BUTTER

6 CLOVES OF MINCED GARLIC

1 SHALLOT, DICED

1/2 CUP OF CHICKEN BROTH

1/2 CUP OF HEAVY CREAM

2 TBSP OF LEMON JUICE

1 CUP OF PARMESAN CHEESE

SEASONING

1 tsp. GARLIC POWDER

1 tsp. PAPRIKA

1 tsp. ITALIAN SEASONING

1 tsp. RED PEPPER FLAKES


  1. Season chicken with salt and pepper, coat then with cornstarch and shake off excess.  Set aside.
  2. In a pan, heat the oil over medium heat, add chicken, skin side down and fry each side until golden brown, about 7 minutes each side.  Set aside.
  3. In the same skilled over medium heat, meld the butter.  Stir in Garlic and the shallots and cook until fragant.
  4. Add in the seasoning and sautee for about 3 seconds.
  5. Add the cricken broth, heavy cream and cook until the sauce thickens.
  6. Turn off the heat, add the lemon juice, the cheese and mix until the cheese dissolves.
  7. Put the chicken back in the pan with the sauce and baste chicken with the sauce.

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