Lemon and Garlic Chicken With Mushrooms

Lemon and Garlic Chicken With Mushrooms

1 teaspoon chopped fresh rosemary
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced or puréed
2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)

  • First step is Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they’re 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
  • And then, Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • And then, visit for full instruction : https://cooking.nytimes.com/recipes/1016153-lemon-and-garlic-chicken-with-mushrooms

  • Rated 4/5 based on 37 Reviews

    Berlangganan update artikel terbaru via email:

    0 Response to "Lemon and Garlic Chicken With Mushrooms"

    Post a Comment

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel