Categories: Chicken
Ingredients
- 4 chicken breasts, pounded to 1/2-inch thick
- 1 tsp ground coriander
- 1/4 cup quick-mixing flour
- 2 tbsp. olive oil
- 1/2 cup chicken stock
- 1/3 cup dry white vermouth
- 4 tbsp. butter
- thinly sliced preserved lemon peel
- 6 fresh bay leaves
- 1/2 red onion, thinly sliced
Directions
-
Sprinkle chicken with coriander; season. Coat chicken with flour. In skillet, cook chicken in oil over medium-high heat until cooked through, about 4 minutes per side. Transfer to plates. In same skillet, add stock, vermouth, butter, lemon peel and bay leaves. Cook over medium-high heat until sauce thickens, about 5 minutes. Stir in onion. Spoon sauce over chicken.