Tuesday, August 31, 2010

Lemon Gravy Chicken

There are some recipes that you just always have in the back of your mind to re-create. This is one of those recipes. When I was a teen I worked at a little Italian restaurant in Durham called Pasta Bella. On the menu was this chicken and fresh pasta dish with a lemon sauce that was really more like a gravy than a sauce. It was my favorite thing on the menu. My version is a bit lower fat and minus the indulgence of homemade pasta. Serve this sauce over mashed potatoes instead of pasta if desired.

Sarah's Lemon Gravy Chicken:
4 cloves garlic, chopped
1 tbs fresh chopped tarragon
zest and juice of one lemon
2 cups chicken broth
2 tbs flour
1 tbs unsalted butter
1 tbs EVOO
salt to taste and heavy on the fresh ground pepper
1/2 c fat free half and half

For the chicken:
4 lean portions boneless, skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper

Pound and dredge the chicken and saute in a small amount of EVOO.

Remove from pan and set aside. Add butter and EVOO, tarragon, garlic, and lemon zest and flour.

 Stir with whisk and cook about a minute. Add broth and carefully whisk and cook until low boil.

Add Fat Free Half and half and continue to cook and stir about 5 minutes. Whisk in Lemon juice and you are ready to serve over pasta, chicken, mashed potatoes or whatever you love with gravy!

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