HPK taruh disini
INGREDIENTS:
- 2 boneless, skînless chîcken breasts
- salt, to taste
- pepper, to taste
- ⅔ cup all-purpose flour (80 g)
- 4 tablespoons olîve oîl
- ⅓ cup dry whîte wîne (80 mL)
- 2 tablespoons unsalted butter
- 2 cloves garlîc, chopped
- 2 tablespoons caper
- 3 tablespoons lemon juîce
- 1 ½ cups chîcken stock (360 mL)
- ⅓ cup heavy cream (80 mL)
- 2 tablespoons fresh flat-leaf parsley, chopped
- angel haîr pasta, cooked, for servîng
INSTRUCTIONS:
- Butterfly each chîcken breast. Lay a pîece of parchment paper on top and pound to about ¼ înch (6 mm) thîck. Season generously on both sîdes wîth salt and pepper.
- Cut each breast în half lengthwîse so you have 4 pîeces of chîcken.
- Add the flour to a wîde, shallow dîsh. Dredge each pîece of chîcken în flour, shakîng off the excess.
- Heat the olîve oîl în a large skîllet over medîum heat. Fry the chîcken untîl golden brown, about 3-4 mînutes per sîde. Remove the chîcken from the pan and set asîde.
- Pour the whîte wîne înto the pan and cook untîl reduced by half, about 1 mînute.
- Add the butter, garlîc, and capers and cook untîl fragrant, about 2 mînutes.
- Stîr în the lemon juîce and chîcken stock and cook for 5 mînutes, untîl the sauce has slîghtly thîckened.
- Stîr în the cream, then return the chîcken to the pan.
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