Pan-Cooked Chicken
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By Jen Botts
Pan-Cooked Chicken
3 steps
Prep:15minCook:45min
Adapted from 1000 Classic Recipes From Around the World (Dempsey Parr Book, 2001)
Updated at: Fri, 25 Oct 2024 23:00:50 GMT
Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
4
Low
Nutrition per serving
Calories326.7 kcal (16%)
Total Fat21.4 g (31%)
Carbs12.5 g (5%)
Sugars3.2 g (4%)
Protein20.8 g (42%)
Sodium559.5 mg (28%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat 1 tbsp of oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and garlic powder on both sides. Pan cook the chicken 5-6 minutes per side until cooked through. Remove from pan and set aside.
Step 2
Add 1 tbsp to the pan and then add leeks. Saute leeks until tender. Add chicken stock to pan, making sure to scrape up the fond on the bottom of the pan.
Step 3
Dice up chicken into bite-sized pieces and return to the pan. Add in lemon juice and parsley and more salt and pepper if needed. Cover with a lid and simmer on medium-low heat for 5-7 minutes. Mix butter and flour together to create a smooth paste, then mix into the chicken and leek mixture until there are no clumps. Allow to simmer until sauce has thickened. Add artichokes and break up a bit with a spoon/spatula. Serve over rice.
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