arm.
Meanwhile, cut the chicken breasts in half horizontally to
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (
Place prepared chicken in a bowl and toss
r waxed paper, place each chicken breast smooth side down.
Split chicken breast halves in half horizontally
resh.
Meat Prep: Cut chicken into bite sized pieces.
Blend flour, thyme and pepper.
Flatten chicken with mallet or plate (place between waxed paper).
Dredge chicken in flour.
Add olive oil to preheated heavy saute pan and quickly brown chicken over medium-high heat, about 2 minutes per side.
Remove and set aside.
Saute onion until lightly browned, about 5 minutes.
Add chicken, wine and lemon juice and cook until sauce thickens, about 3 to 5 minutes.
t a time, coat the chicken with the flour, then egg
Pound the chicken breasts very thin.
Whisk
Heat oil in a large skillet on high heat. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 mins each side, until golden. Remove from pan and set aside.
Cook capers in same pan for 1 min, until crisp. Remove to a plate.
Add wine to pan to deglaze. Simmer 1 min. Return chicken to pan with lemon juice. Simmer 1-2 mins. Remove from heat. Add half of the parsley and lemon peel. Season to taste.
Serve chicken slices with sauce. Top with capers, and remaining parsley and lemon peel. Accompany with asparagus.
ieces of plastic wrap flatten chicken breasts to 1/4\" thickness
shallow dish. Dredge the chicken pieces in the flour mixture
Heat oil until hot, saute ground spices (A) until fragrant.
Add in cinnamon stick, cloves and star anise.
Fry for 1-2 minutes.
Add onions, tomato paste and potatoes.
Stir-fry well.
Mix in water and tomatoes.
Cook until mixture starts to boil.
Reduce heat and simmer until chicken is tender and gravy turns thick.
Add seasoning to taste and serve this spiced curry dish with bread slices or with plain rice.
Butterfly the chicken breasts, and then
Lightly dust chicken pieces with flour (easily done
alt and pepper. Dredge chicken in flour and shake off
Pound the chicken breast until it is flat-
Pound each breast to 1/4-inch thickness with a meat mallet. Coat each piece of chicken in flour.
Saute the chicken in oil over medium heat in a 10-inch frying pan for 2 1/2 minutes on each side.
Remove chicken from pan and drain on brown paper.
Add onion to pan and saute 1 to 2 minutes.
Remove and drain.
Pour off excess oil from the pan.
Return chicken and onion to pan. Mix bouillon and hot water; pour over chicken.
Pour lemon juice over chicken.
Cover and simmer for 5 minutes.
Place chicken breasts between 2 layers of
Coat chicken with yogurt, cover, and refrigerate