Home
What's new
Latest activity
Authors
Store
Latest reviews
Search products
Forums
New posts
Search forums
What's new
New posts
New listings
New products
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Cart
Cart
Loading…
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Search titles only
By:
Menu
Log in
Register
Navigation
Install the app
Install
More options
Change style
Contact us
Close Menu
Forums
SVTPerformance's Chain of Restaurants
Road Side Pub
Post up your favorite recipes... The SVTP recipe exchange..
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Thump_rrr" data-source="post: 5988100" data-attributes="member: 36572"><p>This recipie isn't mine but I make it almost every week.</p><p></p><p>2 skinless and boneless chicken breasts, butterflied and then cut in half </p><p>Sea salt and freshly ground black pepper </p><p>All-purpose flour, for dredging </p><p>6 tablespoons unsalted butter </p><p>5 tablespoons extra-virgin olive oil </p><p>1/3 cup fresh lemon juice </p><p>1/2 cup chicken stock </p><p>1/4 cup brined capers, rinsed </p><p>1/3 cup fresh parsley, chopped</p><p></p><p>Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. </p><p>In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. </p><p></p><p>Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.</p></blockquote><p></p>
[QUOTE="Thump_rrr, post: 5988100, member: 36572"] This recipie isn't mine but I make it almost every week. 2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
SVTPerformance's Chain of Restaurants
Road Side Pub
Post up your favorite recipes... The SVTP recipe exchange..
Top