Friday, March 03, 2006

Lemon Chicken Diablo

1/2 c all-purpose flour
dash salt
dash pepper
2 boneless, skinless chicken breast halves, sliced horizontally
2 T olive oil
1 T butter
1 clove garlic, minced or pressed through garlic press
1 t crushed red pepper flakes
1 T grated lemon peel
1/4 c lemon juice
2 T dried or fresh chopped parsley

Combine flour, salt and pepper in a bag. Shake chicken in flour mixture to coat. Sauté in olive oil and butter, about 8 minutes on each side, until cooked through and golden. Sprinkle with garlic, red pepper flakes, and lemon peel. Cook another 2 minutes, turning chicken over a couple of times. Add lemon juice to skillet, pouring over all pieces. (This is where you try not to breathe the steam!). The chicken will absorb the lemon juice. Sprinkle with parsley. Serves 2

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