Ingredients
- 1 (4 to 5-pound) whole chicken, cut into parts
- 1 teaspoon poultry seasoning
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1 (14.5-ounce) can chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves
Directions
Reserve the legs, thighs, and wings of the chicken for the round 2 recipe Italian Fried Chicken.
Remove the bones and skin from the breasts and slice, in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
Use the leftovers from this recipe to make Italian Fried Chicken.
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By ccmarinho
on May 03, 2012
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This was EXCELLENT! My husband and I have been sick for a couple days and we are just starting to feel better. We were craving comfort food and this hit the spot! I didn't change a thing. It was perfect!
By bettercooking
southwest tenn...
on May 03, 2012
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Another Great Recipe Love ya sandra
By rubygirl2780
Phoenix, AZ
on August 13, 2011
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This has become one of my favorite recipes! It's so simple and easy to make. I usually pair this just with some orzo pasta and make extra sauce to make enough for the pasta and that is the best! Tonight I made it with risotto, not the mushroom one from the same episode (although that is really good! but a Rachel Ray recipe. The risotto was really good, but I kind of missed the orzo! The sauce is always really runny, so this time I tried making a little bit of a roux by adding some flour to the pan drippings and letting it cook for a bit before adding the broth, but it really made no difference at all, it was just as runny as ever, but still tasted great! Awesome recipe!
Read all 32 reviews