You are here

Chicken Lemon Sauteed

Western.Chefs's picture
Ingredients
  Chicken 4 Pound, cut into pieces (2 Kilogram)
  Oil 1 Tablespoon
  Butter 50 Gram (1/4 Cup)
  Flour 1 Tablespoon
  Lemon 1 , rind grated and juice extracted
  Chicken stock 125 Milliliter (1/2 Cup)
  Dry vermouth 2 Tablespoon
  Chopped fresh tarragon 2 Teaspoon
  Tarragon sprigs 4
  Salt To Taste
  Pepper To Taste
Directions

Heat the oil and butter in a large frying pan and saute the chicken pieces for 8 to 12 minutes, until they are evenly browned.
Transfer the chicken to a warm dish and keep hot.
Pour off all but 1 tablespoon of the fat.
Stir in the flour and cook for 2 minutes.
Add the lemon juice and rind, stock, vermouth and chopped tarragon.
Stir over moderate heat until the sauce has thickened.
Return the chicken pieces to the pan.
Cover the pan and simmer the chicken pieces very gently for 25 to 30 minutes or until they are cooked.
Test by piercing the meat with the point of a sharp knife—if the juices run clear the chicken is cooked.
Transfer the chicken pieces to a warm serving dish, strain the sauce over the chicken and garnish with the tarragon sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

Rate It

Your rating: None
4.11111
Average: 4.1 (18 votes)