WINE CHICKEN ROSÉ
Vinkyckling Rosé
1 tablespoon butter or margarine
½ teaspoon salt
black pepper
1 teaspoon crushed rosé pepper
1 to 2 crushed garlic cloves
1/3 cup white wine
fresh juice from 1 lemon
¼ cup chopped parsley
Wipe off the chicken. Heat oil and fat in a frying pan and brown the chicken on all sides until coloured. Flavour with salt, black pepper, rosé pepper and garlic and pour on wine and lemon juice. Cover and simmer on low heat for 10 to 15 minutes. Put the chicken on a serving plate and pour the wine liquid over it. Sprinkle with parsley and serve with e.g. rice pilaf (pilav?), bell peppers and lightly boiled green beans.
Vinkyckling Rosé
If you’re looking for something with less calories
for the dinner party, this is the dish for you. The chicken fillets can be
substituted with other boneless parts of the bird.
4 servings
4 to 6 chicken fillets, 1 to 1 1/3 lbs
2 tablespoons olive oil or cooking oil1 tablespoon butter or margarine
½ teaspoon salt
black pepper
1 teaspoon crushed rosé pepper
1 to 2 crushed garlic cloves
1/3 cup white wine
fresh juice from 1 lemon
¼ cup chopped parsley
Wipe off the chicken. Heat oil and fat in a frying pan and brown the chicken on all sides until coloured. Flavour with salt, black pepper, rosé pepper and garlic and pour on wine and lemon juice. Cover and simmer on low heat for 10 to 15 minutes. Put the chicken on a serving plate and pour the wine liquid over it. Sprinkle with parsley and serve with e.g. rice pilaf (pilav?), bell peppers and lightly boiled green beans.
You can substitute the wine with chicken bouillon.
Enjoy!
Bella
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