Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Quick Easy Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Wednesday 20 August 2014

Quick Easy Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Quick Easy Chicken Breast Recipes Biography

Source:- Google.com.pk

This was a great weeknight dinner with a delightful flavor. It's very quick and easy , I had dinner on the table in 15 to 20 minutes.A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up. It is easy to fall into the trap of just throwing a chunk of chicken into a pan to be oven baked until it is bland and tasteless. You will find that it is just as easy and quick to jazz up your recipes to be tastier while making your meals.

Preparation Time :

This recipe has about a 10 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 1 hour. Here are my tips on how to cook the quick easy chicken breast recipes and recipe is here to get you started .

Ingredients:

1/4 cup + 1 tsp. all-purpose flour

8 (3 oz) thin boneless, skinless chicken cutlets

1/8 tsp. salt

1/8 tsp. pepper

2 Tbsp canola oil

2 Tbsp capers, rinsed

2 medium garlic cloves, minced

1 cup low-sodium chicken broth

1/2 cup dry white wine

4 (2-inch) strips lemon zest

4 tsp. fresh lemon juice

1 Tbsp unsalted butter, chilled

Method:

Spread 1/4 cup of flour in a shallow dish.
Rinse chicken cutlets and dry with paper towels and season with salt and pepper.
Dredge one side of each cutlet in the flour, shaking off the excess.
Heat 1 Tbsp of oil in a large skillet over medium-high heat until simmering.
Lay 4 cutlets, floured side down, in the skillet and cook for about 3 minutes on the first side or until golden brown.
Flip the cutlets over and continue to cook until the meat is no longer pink, about 1 minute.
Transfer the cutlets to a plate and tent loosely with foil.
Repeat with the remaining oil and cutlets.
Add the capers and garlic to the oil left in the skillet, return to medium heat and cook for about 30 seconds, until fragrant. Stir in the remaining 1 tsp. flour until incorporated.
Whisk in the broth, wine and lemon zest strips, scraping any browned bits for additional flavor.
Bring to a simmer and cook until thickened slightly and reduced to about a 1/2 cup, about 10 to 15 minutes.
Return the cutlets, along with any accumulated chicken juices into the simmering sauce.
Continue to simmer until heated through, about 30 seconds.
Transfer the chicken to a plate.
Off the heat, remove the lemon zest and whisk in the lemon juice and butter. Spoon the sauce over the chicken, serve and enjoy.