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Correo Electrónico
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Ingredientes
- 50 each chix breat
- 6 cups seasoned flour
- 1 cup extra-virgin olive oil
- 3 lbs butter
- 3/4 cup chopped garlic
- 2 cups lemon juice
- 1 cup white wine
- 1/2 cup chopped fresh parsley
- 2 Tbsp cayenne pepper
- 2 Tbsp salt
Direcciones
- Dredge chix in flour to coat lightly.
- Heat 1/2 oil and all butter and cook on low heat. Cook garlic until translucent but not brown.
- Add lemon juice, salt and pepper, and heat through.
- Cook chix in remaining olive oil in batches- shingle in pan.
- Ladle sauce over chix and garnish with fresh chopped parsley.
- Do not thicken sauce.
