Add in the white wine, chicken broth and parsley. Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes
To make the chicken. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet
kycklingfiléäggparmesanostvitlökspulverlökpulverpersiljacayennesalt och pepparRiv osten fint och blanda med vitlökspulver, lökpulver, persilja, salt och peppar
Coat the chicken evenly with the combined seasoning. 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets). 11/2 cup fresh shredded parmesan cheesePat chicken thighs dry with paper towel and trim off excess fat. 1Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring. 1Return chicken to the pan
Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs)
cup freshly grated Parmesan cheese, or to taste. Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes
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