Thursday, March 02, 2006

How Not to Add Liquid to Hot Skillet


Here’s a new way (for me) to do lemon chicken–I added crushed red pepper. While the final dish was really tasty, cooking it was an eye-watering, cough-causing experience. When I added the lemon juice to the hot skillet, the red-pepper-laden steam just about killed me. If you make this dish, BE CAREFUL! Back away from the skillet. Do not breathe for a while anywhere near it. It took a good 5 minutes before I could stop coughing. Big lesson learned here.

Lemon Chicken Diablo

1/2 c all-purpose flour
dash salt
dash pepper
2 boneless, skinless chicken breast halves, sliced horizontally
2 T olive oil
1 T butter
1 clove garlic, minced or pressed through garlic press
1 t crushed red pepper flakes
1 T grated lemon peel
1/4 c lemon juice
2 T dried or fresh chopped parsley

Combine flour, salt and pepper in a bag. Shake chicken in flour mixture to coat. Sauté in olive oil and butter, about 8 minutes on each side, until cooked through and golden. Sprinkle with garlic, red pepper flakes, and lemon peel. Cook another 2 minutes, turning chicken over a couple of times. Add lemon juice to skillet, pouring over all pieces. (This is where you try not to breathe the steam!). The chicken will absorb the lemon juice. Sprinkle with parsley. Serves 2


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2 comments:

Catesa said...

mm that lemon chicken looks fantastic! i had to laugh a little at the cooking experience but im sure you didnt find it so funny at the time ;)

Ruth said...

Poor you - but the dish looks wonderful.