Chicken Picante

By Chef Steve Raj

  • Season the chicken breast with salt and pepper, drench them in flour coating evenly
  • In a skillet over medium heat add olive oil and butter
  • add the chicken and cook till golden brown on both sides approx
  • 3 to 4 minutes per side; remove and set aside
  • In the same pan sauté onion and garlic until softened
  • add red pepper flakes and cook for another minute
  • Put in the chicken broth and lemon juice and bring the sauce to a boil, simmer till thick
  • return the chicken to the pan and spoon the sauce over it
  • Skewers are optional
  • Serve hot with garnish of fresh parsley or any herb of your choice

Ingredients :

  • Boneless skinless chicken breasts pounded thin - 2 Nos
  • Olive oil - 2 Tbsp
  • All-purpose flour - 100 Gms
  • Butter - 2 Tbsp
  • Chopped onion - 50 Gms
  • Cloves garlic minced - 2  Nos
  • Red pepper flakes - half tea spoon 
  • Chicken broth - 1 Cup 
  • Fresh lemon juice - 100 Ml
  • Chopped fresh parsley - 100 Gms