3 chicken breasts, boned, skin removed, pounded to 1 inch thickness
s & p
1 TBSP butter
4 cloves garlic, sliced
1/4 tsp thyme
sprinkle red pepper flakes
2 cups cold chicken broth
1 package unflavored gelatin
1 lemon, juiced (2 TBSP)
DIRECTIONS
Brown the bacon in 12 inch skillet over medium heat. Remove from heat and pull out bacon with a slotted spoon reserving the bacon drippings.
Sprinkle the chicken with s & p and dredge in the flour. Shake off excess four.
Heat the skillet over medium heat and brown the chicken on one side, turn and cook until 165 degrees F. (Cover the pan with a lid)Remove from pan and set aside.
Drain off the bacon grease and melt the butter in the pan over medium heat add the garlic and cook til slightly browned.
Pour the gelatin over the cold stock and set aside.
Add the thyme, red pepper flakes and 2 TBSP flour. Cook for about 3 minutes stirring continuously over medium-low.
Add the chicken broth and simmer until slightly thickened. Add the bacon back to the sauce. Turn heat off and the lemon juice and stir once add the chicken and Turn and glaze chicken with sauce.
Serve chicken with sauce and extra sauce on the side.
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