Chicken Picante
By Steve Raj
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