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Ingredientes
- 1 x garlic clove chopped, and mashed to a paste with
- 1/2 tsp salt
- 1/2 tsp crumbled dry thyme
- 4 tsp fresh lemon juice
- 1 whl chicken breast (about 3/4 lb.), halved
- 1/3 Tbsp. vegetable oil
- 1/2 Tbsp. unsalted butter
- 1 1/2 Tbsp. all-purpose flour
- 3/4 c. low-salt chicken broth
- 1 tsp chopped fresh parsley leaves
Direcciones
- In a shallow bowl stir together garlic paste, thyme, and 3 tsp. lemon juice. Add in chicken, turning to coat, and marinate, covered, 15 min.
- Pat chicken dry. In a 9-inch heavy skillet heat oil and butter over moderately-high heat till foam subsides and saute/fry chicken, skin-side down, till golden brown, about 3 min on each side. Transfer chicken with tongs to a plate.
- Add in flour to skillet and cook roux over moderately-low heat, whisking, 3 min. Whisk in broth and remaining tsp. lemon juice in a stream, whisking till gravy is smooth.
- Return chicken to skillet with any juices accumulated on plates and simmer, covered, 15 min, or possibly till springy to the touch and just cooked through.
- Accompaniment: cooked rice. Stir in parsley and serve over rice.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 2 servings | |
| Calories 206 | |
| Calories from Fat 109 | 53% |
| Total Fat 12.21g | 15% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.14g | |
| Cholesterol 52mg | 17% |
| Sodium 654mg | 27% |
| Potassium 261mg | 7% |
| Total Carbs 7.06g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.4g | 0% |
| Protein 17.11g | 27% |
