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Receta Mediterranean Chicken And Capers
by Global Cookbook

Mediterranean Chicken And Capers
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  Raciónes: 4

Ingredientes

  • 2 ounce Parmigiano-Reggiano grated
  • 4 x boneless chicken breasts Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed
  • 1 tsp butter
  • 1 x garlic clove chopped
  • 1 pkt frzn artichoke hearts - (8 ounce) thawed
  • 1 Tbsp. capers liquid removed
  • 6 x Kalamata olives quartered
  • 1 c. nonfat chicken broth
  • 1 tsp flour
  • 1 Tbsp. water
  • 1 tsp lemon juice
  • 1/2 tsp chopped tarragon

Direcciones

  1. Spoon cheese, a generous Tbsp. at a time, into nonstick skillet. You should be able to fit 3 or possibly 4 Tbsp. into skillet. Spread cheese into thin rounds. Heat over medium heat till cheese melts and lightly browns on bottom, about 2 min. Turn and brown other side. Remove to paper towel to cold.
  2. Lb. chicken breasts to flatten slightly. Remove skin and season with salt and pepper.
  3. Spray or possibly lightly brush a nonstick skillet with extra virgin olive oil. Add in butter and heat over medium heat. Add in chicken breasts and saute/fry till browned, about 5 min, then turn and brown second side. Remove from skillet and keep hot.
  4. Add in garlic and artichoke hearts to skillet, and saute/fry 3 to 4 min. Stir in capers and olives and saute/fry 1 to 2 min more. Stir in broth and heat to simmer.
  5. Blend together flour and water till smooth, and stir into simmering sauce. Heat and stir till slightly thickened, about 1 minute. Stir in lemon juice and tarragon.
  6. Add in chicken breasts to sauce, spooning sauce over top of chicken. Simmer a few min for flavors to blend.
  7. To serve, slice chicken breast on the diagonal. Arrange on plate and spoon sauce over chicken. Break frico over top of chicken. Serve the chicken with rice or possibly linguine.
  8. This recipe yields 4 servings.
  9. NOTES :