Hello!
Another recipe I made last night and it turned out phenomenal! My boyfriend's mom introduced me to this website and I believe all the recipes are this simple, quick, healthy, and delicious. Here it is, with some of my personal twist:
- 2 pounds chicken cutlets
- Sea salt and freshly ground black pepper
- Flour for dredging (whole wheat pastry flour is what I used)
- Unrefined, cold-pressed extra-virgin olive oil
- 1 large onion, halved and sliced thinly
- 4 cloves garlic, sliced thinly
- 1/2 cup of fresh lemon juice
- 1 cup chicken stock
- A few sprigs of fresh thyme
Step 1:
Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.
Step 2:
Warm about ¼ cup olive oil over medium heat in a large skillet. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.
Step 3:
Add the onions and garlic to the skillet and season with sea salt and pepper. Sauté until tender, about 8 minutes. Pour the lemon juice into the pan and scrape any brown bits on the bottom. Add the chicken stock and thyme sprigs and bring to a simmer. Transfer the chicken back to the pan with any accumulated juices. Simmer until cooked through, about 5 minutes.
Step 4:
Remove thyme sprigs and serve immediately.
Serve with (my twist):
- Rice, made in a Persian-style rice cooker
- Plain yogurt
- Raw radishes
That's it! Enjoy!
Sincerely,
Sahra
That's it! Enjoy!
Sincerely,
Sahra
http://pamelasalzman.com/lemon-thyme-chicken/
