| 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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