Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Scaloppine Escovitch' imprimido.

• Click here to print
• o regresate de nuevo a Chicken Scaloppine Escovitch.

Receta Chicken Scaloppine Escovitch

by Global Cookbook

Ingredientes

1 3/4 lb boneless, skinless chicken breast halves 1/2 c. all-purpose flour 1 tsp salt, divided 1/8 tsp freshly grnd pepper 3 Tbsp. extra virgin olive oil, divided 1 Tbsp. minced garlic 1 Tbsp. finely minced fresh ginger 1 x bay leaf 1 x green bell pepper, cut into 1/4-inch strips

1 x red bell pepper, cut into 1/4-inch strips 1 med red onion, thinly sliced 1 x carrot, cut into 2-inch pcs and thinly sliced lengthwise 1/2 x Scotch Bonnet or possibly habanero chili, seeded and very thinly sliced 1 3/4 c. water 1/4 c. malt or possibly cider vinegar 2 Tbsp. minced fresh parsley 1/4 c. sliced green pimiento-stuffed olives, for garnish Cooked rice

Direcciones

1. Heat oven to 200 degrees F.
2. On cutting board, lb. each chicken breast between 2 sheets plastic wrap till 1/4 inch thick. Remove plastic and cut breasts in half lengthwise.
3. Combine flour, 1/2 tsp. salt and pepper in 9-inch pie plate; add in chicken, tossing to coat.
4. Heat 1 Tbsp. oil in 12-inch nonstick skillet over medium-high heat. Add in one third of the chicken pcs and cook 3 min per side, till golden brown and cooked through. Transfer to serving platter; cover and keep hot in oven. Repeat process with remaining chicken and 1 Tbsp. oil.
5. Add in remaining 1 Tbsp. oil to same skillet and reduce heat to medium. Add in garlic, ginger and bay leaf; cook 30 seconds till fragrant.
6. Stir in bell peppers, onion, carrot, chili and remaining 1/2 tsp. salt; cook 2 to 3 min. Add in water and bring to a boil. Boil 3 to 4 min, till vegetables are tender-crisp. Add in vinegar and cook 1 minute more.
7. Remove vegetables from heat; throw away bay leaf. Stir in parsley and pour over chicken. Garnish with olives, if you like. Serve with rice.
8. Makes 6 servings.

© 2024 CookEatShare