Lemon Chicken with Shishito Peppers
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 520, total fat 19 G., saturated fats 5 G., proteins 44 G., carbohydrates 39 G., fiber 1 G., cholesterol 115 mg, sodium 280 mg, sugar 1 G.
Calories 520, total fat 19 G., saturated fats 5 G., proteins 44 G., carbohydrates 39 G., fiber 1 G., cholesterol 115 mg, sodium 280 mg, sugar 1 G.
A very simple recipe for chicken with a side of rice and fried shishito peppers. Chicken breasts are pan-fried and served with a side dish. The shishito peppers are also fried whole in olive oil. These Japanese peppers have a mild flavor, but they are not without their surprises: about one in ten is very hot, and you won't recognize it until you try it. Serve the vegetables with the chicken and rice, drizzled with a wonderful lemon sauce that will infuse the entire dish with a whole range of flavors. The sauce is made with lemon juice, dry white wine, and chicken broth, and thickened with butter. This sauce will add a sophisticated twist to your simple fried chicken breast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken fillets (about 0.7 kg total)
- 3 tbsp extra virgin olive oil
- 200 g shishito peppers (about 24 pcs.)
- 2 cloves garlic, crushed
- 2 lemons (1 sliced, 1 squeezed)
- 0.5 cups dry white wine
- 1 and 1/4 cups lightly salted chicken broth
- 2 tbsp (30 g) unsalted butter, cut into small pieces
- 1/4 cup coarsely chopped fresh parsley
- 2.5 tbsp. boiled basmati rice
We recommend
Recipes with similar ingredients: chicken breasts, chili pepper, lemon juice, white wine, basmati rice
Cooking the dish according to the recipe:
- Preheat oven to 95°C (205°F). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper. Working in batches, sear the breasts until cooked through and golden brown, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
- Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, stirring, until browned in spots, 3 minutes. Transfer to a plate with a slotted spoon.
- Add the lemon slices and garlic to the pan and cook, stirring occasionally but without turning the lemons, until they begin to brown, 2 minutes. Turn the lemons over and cook until soft and golden, about 1 minute. Sprinkle with 0.5 teaspoon of salt and a small amount of ground black pepper.
- Reduce heat to medium; add lemon juice and wine and cook until reduced by half, 3 minutes. Pour in the broth and simmer until slightly reduced, 5-6 minutes. Remove from heat and whisk in the butter to thicken the sauce. Add parsley and season with salt and pepper to taste. Serve the chicken with shishitos and rice; drizzle with the sauce.
Categories:
Similar recipes
