Gourmet Mag Short Order Chicken and Gravy

1. 1

   Mash garlic with 1/2 teaspoon salt.

2. 2

   Stir together garlic paste, thyme, and 3 teaspoons lemon juice.

3. 3

   Add chicken and marinate covered 15 minutes.

4. 4

   Pat chicken dry.

5. 5

   Heat oil & butter in heavy skillet and saute chicken, skin side down, until golden, about 2 minutes on each side.

6. 6

   Transfer chicken with tongs to a plate.

7. 7

   Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes.

8. 8

   Whisk in broth and remaining lemon juice in a stream.

9. 9

   Whisk til smooth.

10. 10

    Return chicken to skillet with any juices and simmer, covered, 15 minutes, or until springy to the touch and just cooked through.

11. 11

    Stir in parsley and serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.