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Discussion Starter · #1 ·
Very Lemony Chicken for Two
with lemony thin spaghetti

Here’s what I did…
4 -5 small thin chicken breasts
Flour for dredging
one egg for egg wash
Mixed with 1 Tab water, chopped parsley,
Salt & Pepper

2 cups chicken broth
1/2 cup white wine
juice from 1 1/2 lemons
2 Tablespoon olive oil
*3 Tablespoons unsalted butter (divided)
1/2 small shallot chopped fine
pasta or noodles of your choice

Pound chicken cutlets thin-ish ( not too thin)
Dredge chicken in flour, then dip in egg
wash with a bit of salt, black pepper
and chopped parsley…fry chicken for a few minutes
on each side with two tablespoon
of olive oil and one tablespoons butter…

Remove fried chicken to plate and add a small finely chopped shallot
to the pan, after the shallot is browned add 2 level tablespoons
of flour and mix thoroughly, deglaze with a 1/2 cup
White wine, and then add 2 cups of chicken broth,
and juice from 1 1/2 lemons…simmer on low all together for
A several minutes…taste for salt …add back chicken and simmer chicken in sauce on low for about 5 minutes…then lastly add 2 tablespoons of
the reserved butter and simmer for another two minutes.

I put half the sauce on the chicken and the other half
on 1/3 lb. of thin spaghetti.
Note: I cut down the butter from 4 Tablespoons to three 🙄

I served it with Swiss chard first steamed in a little
water and salt…then drained and sautéed in a little
Olive Oil and garlic. It was all deliciouso.👍

The salad is red leaf lettuce, sliced red onion, sliced tomatoes,
and blue cheese with Ranch dressing.

My head bartender made his Bronx tale cocktail…
Kentucky Bourbon, sweet vermouth, Chardonnay wine,
and a cherry.
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Discussion Starter · #3 ·
Lucy, I think you’ll have to just DIY. 😄❤
 

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I'm almost positive I've got a Chicken Avgolemono recipe that is not a soup. It's in a Greek cookbook not on the internet.
 
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