![]() Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side a little longer if breasts are thicker, a little shorter if breasts are thinner. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Sprinkle with salt and pepper on both sides, then dredge in flour. If chicken breasts are overly thick, pound until slightly flattened. Have a pot of water simmering for the pasta.
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