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Lemon Poppy Chicken
Lemon Poppy Chicken
Lemon Poppy Chicken
Ingredients:
3-4 tablespoons extra-virgin olive oil (EVOO)
1 cup flour
Salt and pepper
2 lemons zested, 1 juiced
1 1/2 to 2 pounds boneless, skinless chicken breast cutlets, cut into bite-size pieces
2 cloves garlic
1 cup chicken stock
1 cup flour
Salt and pepper
2 lemons zested, 1 juiced
1 1/2 to 2 pounds boneless, skinless chicken breast cutlets, cut into bite-size pieces
2 cloves garlic
1 cup chicken stock
2 tablespoons butter
2 tablespoons poppy seeds
2 tablespoons poppy seeds
Place a large skillet over high heat with 3 T. EVOO. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over.
With a microplane or small grater, grate in the garlic the last 2 minutes of cooking.
Once the chicken has browned, add the chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds.
Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan. Serve over rice!