4 boneless, skinless chicken breast halves (about 6 oz. each)
盐和新鲜的黑胡椒粉
面粉涂鸡
2汤匙。菜籽油
1杯自制或低盐罐头鸡肉汤
1汤匙。新鲜的柠檬汁
营养信息
卡路里(KCAL):390
脂肪卡路里(KCAL):90
脂肪(g):10
饱和脂肪(G):1
多不饱和脂肪(G):3
单不饱和脂肪(G):5
胆固醇(MG):130
钠(MG):730
碳水化合物(G):13
纤维(G):1
蛋白质(G):54
准备
In a small bowl, combine the parsley, lemon zest, and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the oil over medium-high heat. When it’s very hot, add the chicken and brown on both sides, 3 to 4 min. per side. Transfer the chicken to a plate. Pour the broth and lemon juice into the skillet and boil for 1 min., stirring with a wooden spoon to scrape up all the browned bits. Return the chicken to the pan, lower the heat to medium, cover, and simmer until the chicken is cooked through, 3 to 5 min. (Total cooking time will depend on the thickness of the breasts; cut into one to see if it’s done.) Transfer the chicken to a serving plate. Stir the gremolata into the pan sauce. Spoon the sauce over the chicken and serve at once.
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