Laura Me Chicken is known for being delicate, juicy, and full of flavor! It’s said that this dish is so good that if you make it for your partner, a marriage proposal will be the question that follows!
This delicate funk is also family-friendly, and surely a crowd- pleaser! All you need to make this awful dish is just a many constituents and half an hour from your time.
Laura Me Chiken is as great as Tuscan Chiken as well, if not better. It’s easy to believe the two are certainly identical, however it’s flavor is quite different, and the texture is likely to be better intriguing
What is Laura Me Chicken?
Let’s discuss the name. It’s a hilarious name and I’m sure you’ll are with me. The moment I first was introduced to it I was permitted to ask, what? What is the most popular couple and what is the reason? However, because of how wonderful this kind of wedding will be, should you create it for your spouse, they’ll be incontinently into love with your food and may propose incontinently since the only way to men’s heart is via his stomach, isn’t it? Does that sound nice? Then let’s have a meal!
How to Make Laura Me Chicken
It’s an very simple form that takes less than 30 blinks in your spare time. You can still do it truly even if the date of the regale hasn’t been planned properly beforehand, provided that you have all the required elements.
What You’ll Need:
Chicken breasts –cut into pieces. Simply cut them in half, making them more slender. If you’re using whole chicken breasts, you’ll have to bake them by baking them in the oven to ensure that they’re cooked to perfection. However, I prefer cutlets in this recipe.
Salt, flouralong withpepperSalt, flour and pepperyou’ll dip it in flour to get that beautiful crispy and golden crust.
Olive oilandbutter Butter and olive oilto cook the chicken. I cook the chicken with butter and olive oil for flavor. It is also possible to use sun-dried tomato oil for additional flavor. It’s free flavor!
Garlic Garlic because it can make everything taste better!
The stock of a vegetable, or even chicken Stock of vegetable or chickenI would recommend using chicken stock, however in the event that all you have is vegetable stock, then it’s perfectly fine.
Cream heavy and parmesan cheeseto create a delicious and creamy sauce. Don’t use a single or light cream because it will not make the sauce thick enough.
Chili powder, dried oregano and thymefor added flavor.
Sundried tomatoes arethe thing that is it that makes this dish unique!
fresh basil leavesto serve as garnish.
The complete list of ingredients and quantities are available in the recipe card that follows.
The Directions
1.Dip the chicken in flour that has been seasonedthen shake off any flour left. Transfer the chicken onto a plate but don’t stack the chickens since they’ll become stuck to each other.
2- In a heavy-bottomed skillet at medium-high heat, cook the oil, and then make the butter melt.
3- Brown the chickenboth sides until golden brown, then transfer it to an oven-warm plate cover and put aside.
4- Saute in the garlic for a few minutes or until fragrant. Incorporate the stock from your chicken andmake sure to deglaze the panscraping up any pieces stuck in at the bottom using the wooden spoon.Then, add the heavy cream and Parmesan cheeseto the skillet. Let the sauce simmer for about a few minutes, and then sprinkle with oregano and chili flakes.
5-Season with salt and spice accordingto your preference,add the sundried tomatoesand then add the chicken back into the sauce. Let stew and become thicker up for several minutes.
6-Laura Me Chicken in the ready!Just garnish with fresh basil leaves chopped and serve warm with rice or pasta.
Top Tips
* Steaks and chicken cutlets are readily available at the majority of supermarkets. However, you can cut a breast of chicken in half for the same results. * When you saute the garlic, add a some sundried tomato oil for a more intense flavor.
* Avoid using single or light cream since it won’t add enough thickness to the sauce.
* I suggest buying an entire chunk of Parmesan cheese, and grating the cheese yourself. I’ve found that the parmesan in store-bought cheese has a lack of flavor and isn’t able to dissolve in sauces
- Notes:
- The cutlets and steaks of chicken are sold at many supermarkets. You can cut a breast of chicken in half to get the same results.
- Cut the chicken’s breasts in thin cutlets: Lay the chicken breast to flattened on top of a cutting table. Place one hand in a straight position over the breast and then employ a sharp knife to cut the breast into two pieces in a straight line with the cutboard in parallel.
- Most of the time, this is all you have to do! Cutlets should be around 1/4 inch thick. If they are more thick than that, make use of a meat mallet to crush them into smaller pieces.
- Skinless and boneless chicken thighs are a good choice as a substitute for chicken breasts, however remember that they will take longer to cook.
- While sauteing the garlic sprinkle a bit of tomato oil sundried to enhance the flavor.
- Don’t mix half and half/single cream because it will not add enough thickness to the sauce.
- I would recommend purchasing the parmesan cheese block and then grating it yourself. I’ve noticed that parmesan from the store cheese has a lack of flavor and it doesn’t melt well in sauces.
- Storing Tips
- The leftovers can be stored in a container that is sealed in the refrigerator over 3 or more days. Reheat it in the microwave or oven, but you’ll have to add an additional splash of water to thin the sauce once it has thickened in the refrigerator.
- I wouldn’t suggest freezing creamy sauces since they alter texture and become look grainy after being frozen.
- Nutrition Information
- Calories: 447kcal, Carbohydrates: 13g, Protein: 31g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 601mg, Potassium: 749mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1019IU, Vitamin C: 5mg, Calcium: 154mg, Iron: 2mg
