This chicken was delicious, braised in a honey-leek sauce. Made in under 25 minutes too!
Season 2 chicken cutlets with House Blend then brown on both sides in an oven proof pot. Remove from pan and toss in chopped leeks and 2 cloves of garlic. Sauté until garlic starts to turn light golden. Cut a lemon in half and reserve 2 thin slices, squeeze remaining juice into pan and add 1/4 cup honey and 1/2 cup chicken broth. Put chicken back in pan and spoon leeks over each piece. Top with a lemon slice and bake uncovered in a 400 degree(f) oven for 10-12 minutes depending on thickness of chicken.
Garnish with fresh chopped parsley.
Season 2 chicken cutlets with House Blend then brown on both sides in an oven proof pot. Remove from pan and toss in chopped leeks and 2 cloves of garlic. Sauté until garlic starts to turn light golden. Cut a lemon in half and reserve 2 thin slices, squeeze remaining juice into pan and add 1/4 cup honey and 1/2 cup chicken broth. Put chicken back in pan and spoon leeks over each piece. Top with a lemon slice and bake uncovered in a 400 degree(f) oven for 10-12 minutes depending on thickness of chicken.
Garnish with fresh chopped parsley.
No comments:
Post a Comment