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Butter Chicken
  • 2 chicken breasts on the bone
  • Olive oil
  • Salt and pepper
  • 4 tablespoons butter
  • 2 tablespoons minced parsley
  • 1 tablespoon lemon juice
  • Grated zest of one lemon
  • Fresh ground pepper
  • ¼ cup chicken broth
  • ½ cup heavy cream
  1. 1. Preheat oven to 375. Rub chicken with olive oil and season with salt and pepper, and roast for about 45-50 minutes or until done. Remove from oven and let cool. Remove meat from the bone, tearing into bite-sized pieces.
  2. 2. Melt butter in large skillet. Add lemon juice, lemon zest, chicken broth and pepper and simmer for about 5 minutes. Add cream and cook, without boiling, until sauce is hot. Add chicken and cook until warmed through.
  3. 3. Place a serving of mashed potatoes in the center of each plate and surround with a ring of peas. Spoon chicken and sauce on top, and garnish with parsley. Serve at once.


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Article printed from Framed Cooks: http://www.framedcooks.com