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Chicken - Mediterranean Skillet Made in my allclad casserole pan. ~In allclad casserole pan saute:
1 onion chopped small tallow salt Whisk in: 1/4 c white flour Saute gently just a few minutes Add: 8 oz can roasted artichoke hearts with liquid 3 oz sun-dried tomatoes with liquid 3 T capers, drained 2 oz fresh lemon juice 8 oz milk Simmer and stir until smooth. Add: 2 lb chicken cut to whatever size you wish. Simmer until chicken is done: Just until white if using breast meat A little longer if using thigh meat Season with salt and pepper and a little olive oil to taste.
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