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4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
4 teaspoons olive oil
2 tablespoons fresh thyme
1 teaspoon minced garlic
1 1/2 teaspoons all-purpose flour
3/4 cup unsalted chicken stock (such as Swanson)
2 tablespoon butter
1/4 teaspoon chili pepper
1 tablespoon jalapeno chopped
1 tablespoon chopped fresh flat-leaf parsley
lemon pepper to taste

Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt, lemon pepper,garlic powder, 1 tablespoon fresh thyme. Heat a large stainless steel skillet over medium-high heat. Add 3 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
To the same pan add remaining oil and butter swirl till melted, then add the flour and cook out 2 minutes. Add your cold chicken stock and continuously stir until bubbly and thickened.
Add the chili pepper, remaining thyme, minced garlic, jalapeno and lemon pepper and stir.
Add the chicken back in and simmer another 3 minutes, salt and pepper to taste.
Serve on top of rice or potatoes like i did! πŸ™‚ enjoy!

For the spinach, saute 1/2 of one medium onion, 3 garlic cloves chopped and 1/4 cup golden raisins for 4 minutes.
Add 6 – 8 cups of baby spinach and saute 1 minute and immediately remove from the heat.
TO see and enjoy my step by step video recipe please be free to subscribe to my youtube channel meshas corner πŸ™‚