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Receta Lemon Chicken with Spaghetti
by Kyra Martin

Lemon Chicken with Spaghetti

This is a variation on something my mother in law makes. It was delicious! The chicken turned out so great.

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 2

Ingredientes

  • 1 large chicken breast, pounded thin (about 1/2 inch or less)
  • 1 c panko
  • 1/2 c parmesan cheese
  • zest of 1 lemon
  • 1 egg
  • 1/4 c, or so, olive oil
  • 1/2 of a red onion, minced
  • 3 T lemon juice
  • splash of white wine
  • 1/4 lb spaghetti
  • spinach (I used leftover frozen spinach, but I recommend fresh. About a handful or two)
  • salt
  • pepper

Direcciones

  1. Pound of your chicken breast until it's about 1/2 inch thick.
  2. On a plate mix together the panko, parmesan, lemon zest and salt and pepper.
  3. In a bowl, scramble the egg.
  4. Heat the olive oil in a large skillet over medium heat. When the oil is hot, dip the chicken into the egg then coat in the panko mixture.
  5. Cook the chicken until it's cooked through and golden brown on each side, about 6 minutes a side. Set the chicken aside to stay warm.
  6. In the mean time, bring a large pot of water to a boil and cook the spaghetti and you wish. Drain and wilt in the spinach.
  7. In the same pan you cooked the chicken in, add the onions and cook until they start to brown.
  8. Deglaze the pan with the wine, making sure to scrape up any bits. Stir in the lemon juice.
  9. Slice the chicken in strips and serve over the noodles. Spoon over the pan sauce and enjoy!