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chicken lemon sauce brings new flavors but easy to eat, certainly very attractive.

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References making chicken lemon sauce below.

Materials:

– 2 pieces of chicken breast (skinless, boneless), cut in half lengthwise

– Salt and pepper to taste

– Flour; 60g light butter; 30ml olive oil; 80ml fresh lemon juice; 120ml chicken broth; 60g capers (if any); sliced ​​parsley

(Capers: the unopened buds of a shrub (Capparis spinosa) is native to the Mediterranean. Smile silver floral spicy therefore be made into spices. Capers often packed in brine or marinated with salt for storage prior to use so you need to rinse with cold water to remove excess salt. Capers are suitable when taken with food with ingredients such as fish, onions, tomatoes … and sauces).

Method:

Step 1: Marinate the chicken with salt and pepper and then roll the chicken in a bowl of flour for wheat flour sticking them around the meat. Use your fingers to pat the chicken pieces to the excess flour from sticking to the meat will fall off.

Step 2: In a large saucepan, place half in melted butter with olive oil in above-average fire. Add chicken to the pan and fry for 3-4 minutes each side until golden. When chicken is, off the kitchen, chicken disc.

Step 3: Keep the frying pan, the lemon juice, chicken broth, capers (if any) to the boil. Tasting spices if necessary. Then the chicken, simmer for 5 minutes. Continue to chicken out to disk, add the remaining butter notes and stir for 1 minute. Now the sauce will thicken a bit.

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Time for chicken in the pan, decorate with a little parsley. When relish, cut the chicken into bite-size pieces lemon sauce snack!

chicken lemon sauce brings new flavors but easy to eat, certainly very attractive.



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