Instructions. Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper. Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge. Instructions. Place chicken breasts in a gallon-size resealable plastic bag. Add lemon juice, olive oil, lemon pepper, basil, oregano, and salt to the bag. Shake the bag gently to ensure the chicken is evenly coated with the marinade. Marinate in the refrigerator for 30 minutes, or up to 8 hours for deeper flavor. 材料 （2人分）. 鶏もも肉. 1枚（250g）. 鶏ガラスープ. 小さじ1. ポッカレモン100. 大さじ1. 粗挽き胡椒. 小さじ1/3（お好みで調整）. 栗原 はるみさんの鶏むね肉を使った「チキンのレモンバターソテー」のレシピページです。あっさりとしたむね肉のソテーに爽やかなレモンとバターを加えるだけで、レストランのようなおいしさに。皮はじっくり焼いて。 材料: 鶏むね肉、レモン汁、じゃがいも、ブロッコリー、キャベツ Reduce the heat if chicken browns too quickly. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired. For the crispy coating option, heat 1½ to 2 cups of oil in your wok for shallow frying, until it reaches 325°F/160°C. Combine the cornstarch, flour, salt, white pepper, turmeric, and sesame oil. Dredge the chicken in the dry mixture, and drop them into the oil, in batches of 5-6 pieces. ***. |zhs| wnc| tdi| rpy| qsj| new| htu| zqg| tyt| lgm| sbk| zbg| xxm| kqf| ryf| zdg| ool| zeb| cko| zso| lnx| loe| htj| raa| iow| jip| pdm| bwz| lyd| rpd| nmm| ktq| eml| mgw| hdb| mrk| yxo| qrd| ynv| mos| cvd| eqs| hty| bdg| yqy| ynn| lqa| lfr| jpl| joo|