CG CHICKEN with LEMON & GARLIC
CG CHICKEN with LEMON & GARLIC

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, cg chicken with lemon & garlic. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

CG CHICKEN with LEMON & GARLIC is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. CG CHICKEN with LEMON & GARLIC is something which I have loved my entire life. They’re nice and they look fantastic.

Enjoy This Easy Chicken Dish By Combining Lemon & Pepper Seasoning For A Delicious Taste. This Recipe Combines Two Of McCormick's Most Popular Flavors For The Ultimate Chicken. Add lemon juice, taste chicken, and adjust seasoning accordingly. Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze.

To begin with this particular recipe, we must prepare a few components. You can have cg chicken with lemon & garlic using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make CG CHICKEN with LEMON & GARLIC:
  1. Prepare 2 Skinless chicken breast fillets
  2. Make ready 2 tbsp Olive oil
  3. Prepare 1 Shallot -finely chopped
  4. Prepare 6 clove Garlic - finely chopped
  5. Prepare 1 tbsp Paprika
  6. Take 1 Juice of Lemon
  7. Make ready 3 tbsp Chopped fresh Parsley
  8. Make ready 1 Salt & ground Black Pepper
  9. Get 3 tbsp Fresh flat leaf parsley, to garnish
  10. Get 1 as needed Lemon wedges, to serve

The cuts of chicken - thigh versus breast meat. The marinade of lemongrass chicken recipe is suitable for any cuts of chicken. Chicken thigh is the most common cut of chicken used in this recipe because it is juicier and more tender than chicken breast meat. It is best to leave the skin on because it will become crispy after pan-frying over low to medium heat.

Steps to make CG CHICKEN with LEMON & GARLIC:
  1. Slice the chicken breast into thin strips no bigger than a finger. Place thinly sliced strips into a large bowl/dish. Coat with approx 1 tbsp of olive oil. Add salt and black pepper as you please. Add the tbsp of Paprika and mix thoroughly. *OPTIONAL: Cover with plastic wrap/cling/aluminum foil/ something tight- and set in fridge 30 minutes.
  2. Heat 2 tbsp olive oil in a large frying pan over high heat. Add the shallots and stir fry 2 minutes, add the garlic and stir fry 1 minute, add the thinly sliced chicken strips along with 3 tbsp chopped parsley and stir fry for 3 to 4 minutes until cooked through.
  3. Add lemon juice, taste chicken, and adjust seasoning accordingly. Serve hot with lemon wedges, garnished with flat leaf parsley. *OPTIONAL: serve with crispy fried potato rounds/wedges and a salad for a complete meal.

Chicken thigh is the most common cut of chicken used in this recipe because it is juicier and more tender than chicken breast meat. It is best to leave the skin on because it will become crispy after pan-frying over low to medium heat. Cut each chicken breast in half lengthwise. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

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