![]() Return chicken to skillet and coat with sauce. Add lemon peel and salt and pepper to taste. Bring mixture to a boil over high heat (3 min). Deglaze the pan with broth and wine (scraping browned bits from pan). Saute green onions and garlic until tender. Pour sauce over chicken and garnish with parsley. Add 1/2 tsp oil to the skillet reducing heat to low. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Return all the chicken to the pan and simmer for 5 minutes. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. ![]()
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