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A classic Italian-American dish featuring tender seared chicken breasts in a bright, silky lemon-butter sauce with capers and shallots. It is flavorful, elegant, and quick to prepare.
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Pound chicken to even thickness and season with salt and pepper. → Dredge chicken in seasoned flour and sear in olive oil until golden brown; remove from pan. → Sauté shallots, then add lemon juice, chicken stock, capers, and lemon peel. → Return chicken to the sauce and simmer briefly on medium-low heat. → Finish the sauce with cold butter by stirring constantly to emulsify, then garnish with parsley.
Pound chicken to even thickness and season with salt and pepper. → Dredge chicken in seasoned flour and sear in olive oil until golden brown; remove from pan. → Sauté shallots, then add lemon juice, chicken stock, capers, and lemon peel. → Return chicken to the sauce and simmer briefly on medium-low heat. → Finish the sauce with cold butter by stirring constantly to emulsify, then garnish with parsley.
A classic Italian-American dish featuring tender seared chicken breasts in a bright, silky lemon-butter sauce with capers and shallots. It is flavorful, elegant, and quick to prepare.
Place the boneless, skinless chicken breasts in a plastic bag and pound them with a mallet until they are an even thickness for uniform cooking.
Bring the chicken to room temperature and pat it very dry with paper towels.
In a shallow dish, combine all-purpose flour, granulated garlic, kosher salt, and pepper; whisk until well mixed.
Season the chicken breasts directly with kosher salt and pepper on both sides to build layers of flavor.
Set a 10-inch fry pan over medium heat.
Pounding the chicken is crucial for even cooking and a tender texture.
Drying the chicken thoroughly with paper towels ensures a better sear and crispier exterior.
Seasoning in layers (both the flour and the chicken) creates a more balanced and deep flavor profile.
The butter added at the end must be cold and the heat reduced to prevent the sauce from separating or 'breaking'.
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