Lemon Herb Chicken
I found a recipe online for lemon herb chicken, but felt that I needed to expand on it. And guess what? It was a HIT! I figured that it was so successful, maybe some of you would like to try it.
I found a recipe online for lemon herb chicken, but felt that I needed to expand on it. And guess what? It was a HIT! I figured that it was so successful, maybe some of you would like to try it.
- Carbohydrate 11.0461664583772 g
- Cholesterol 136.88 mg
- Fat 3.59459611034466 g
- Fiber 0.610791678468557 g
- Protein 56.1337462500019 g
- Saturated Fat 0.891665166567427 g
- Serving Size 1 1 Serving (324g)
- Sodium 343.478520833338 mg
- Sugar 10.4353747799086 g
- Trans Fat 0.851228055518773 g
- Calories 317 calories
Step-by-step
- Rinse chicken and pat dry.
- Add oil to skillet and heat chicken till it's no longer pink.
- Remove rosemary sprig leafs from the twig.
- Add broth, rosemary, and onions to skillet.
- Reduce heat and simmer, covered for about 20 min.
- Pour into a large metal or glass bowl.
- Brown chicken on both sides til golden.
- Remove chicken and turn off stove.
- Add broth, parsley, lemon juice and rosemary, then stir.
- Slowly stir in tiny amounts of flour to thicken sauce to your desired consistency.
- Drizzle the sauce over chicken and serve! :o)
Managing Texture Through Pan Physics
Searing chicken breasts demands a heavy-bottomed skillet that retains thermal energy steadily across the cooking surface. When turning the pieces, look for a deep golden hue that indicates the Maillard reaction has successfully developed across the exterior cells. Simmering the meat covered for twenty minutes in broth softens the connective tissue, but failing to remove the lid during the final browning stage traps steam and softens the crisp crust you worked to build.
Thickening the Pan Sauce
Transforming the braising liquid into a cohesive sauce requires careful starch management. Slowly incorporating flour while stirring continuously prevents raw flour pockets from forming in the finished pan sauce. Adjusting the final consistency relies on visual cues rather than strict timing; stop adding flour when the liquid coats the back of a spoon and leaves a clear path when you draw your finger through it.
