| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cklive21 | 1 | servings | |
INGREDIENTS
| 1 | Garlic clove; minced and mashed | |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| 1/2 | ts | Crumbled dried thyme |
| 4 | ts | Fresh lemon juice |
| 1 | Whole chicken breast; (about 3/4 pound), | |
| ; halved | ||
| 1/3 | tb | Vegetable oil |
| 1/2 | tb | Unsalted butter |
| 1 1/2 | tb | All-purpose flour |
| 3/4 | c | Low-salt chicken broth |
| 1 | ts | Minced fresh parsley leaves |
INSTRUCTIONS
In a shallow bowl stir together garlic paste, thyme, and 3 teaspoons lemon juice. Add chicken, turning to coat, and marinates, covered, 15 minutes. Pat chicken dry. In a 9-inch heavy skillet heat oil and butter over moderately high heat until foam subsides and saute chicken, skin side down, until golden, about 3 minutes on each side. Transfer chicken with tongs to a plate. Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes. Whisk in broth and remaining teaspoon lemon juice in a stream, whisking until gravy is smooth. Return chicken to skillet with any juices accumulated on plates and simmer, covered, 15 minutes, or until springy to the touch and just cooked through. Accompaniment: cooked rice. Stir in parsley and serve over rice. Converted by MC_Buster. Per serving: 664 Calories (kcal); 39g Total Fat; (51% calories from fat); 70g Protein; 13g Carbohydrate; 201mg Cholesterol; 214mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9408 Converted by MM_Buster v2.0n.
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