Lemon chicken

Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 1
Whip up a lemon butter sauce in next to no time to make something special of simple fried chicken breasts.

By Gino D’Acampo
From Saturday Kitchen
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Ingredients
2 tbsp olive oil
1 chicken breast
½ lemon, juice only
5 tbsp white wine
knob of butter
pinch of flour
salt and freshly ground black pepper
To serve
green beans
Recipe tips
Method
Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through.
Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken.
Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain.
Put the beans on a plate, top with the chicken, drizzle over the sauce and serve.
Recipe Tips
If you want to speed up the cooking time you can flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film.

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Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Lemon chicken

Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 1
Whip up a lemon butter sauce in next to no time to make something special of simple fried chicken breasts.

By Gino D’Acampo
From Saturday Kitchen
Sharethis recipe
Add to favourites Send to mobile Shopping list Print recipe
Ingredients
2 tbsp olive oil
1 chicken breast
½ lemon, juice only
5 tbsp white wine
knob of butter
pinch of flour
salt and freshly ground black pepper
To serve
green beans
Recipe tips
Method
Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through.
Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken.
Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain.
Put the beans on a plate, top with the chicken, drizzle over the sauce and serve.
Recipe Tips
If you want to speed up the cooking time you can flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film.

Simple tortilla pizzas
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Makes 4 19cm/8in pizzas
Dietary

Vegetarian
These tasty tortilla pizza bites are just the trick for an easy cheat’s pizza.

Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook
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Ingredients
spray oil
4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)
1 small garlic clove, halved
400g tin chopped tomatoes (preferably with herbs)
¼-½ tsp chilli flakes (optional)
125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated
280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)
70g/2½oz rocket
small handful fresh basil leaves (optional)
2-3 tsp balsamic vinegar (optional)
2-3 tsp extra virgin olive oil (optional)
flaked sea salt and freshly ground black pepper
Method
Turn the oven ideally as high as it will go, making sure two shelves are in place – about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas – this gives the pizza extra flavour.
Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top.
Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.
Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.

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