Please be mindful of other users' skill levels. Links in comments are okay! And you're welcome to share links to your own blogs, videos, etc. We're trying to cut down spam and self-promotion in this sub, so please submit all outside links (so anything other than reddit text and image posts) to the stickied megathread. No posting outside links or self-promoting (except in the megathread). When in doubt, assume they have good intentions.Ģ. Come to learn or to teach!ĭon't be a troll! Be polite to others - even if you don't agree with their opinion or method. Post your questions about cooking, share easy recipes and basic techniques. Pour the sauce over the chicken and garnish with parsley before serving.Just moved into your first apartment and don't know a thing about cooking or have lived on your own for years and have existed on take out and fast food? Then this is the sub for you! Learn how to cook simple recipes for yourself and find it isn't as hard as you think it is. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Transfer the chicken to a seerving platter.Īdd the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Discard the flour when finished dredging. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Season the chicken all over with the pepper and 1½ teaspoons of the salt.
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