85 lines
2.9 KiB
Plaintext
85 lines
2.9 KiB
Plaintext
doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Lemon Chicken with Mushroom Sauce
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section.ingredients
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.image
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img(src="large.png")
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.list
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table
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tr
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td 1 tbsp
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td olive oil
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tr
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td 8
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td chicken breasts (skinless, boneless)
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tr
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td 1
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td lemon
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tr
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td ¼ cup
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td butter
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tr
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td 3 cups
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td mushrooms (fresh, sliced)
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tr
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td 2 tbsp
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td flour
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tr
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td ½ cup
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td chicken broth
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tr
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td 1 tbsp
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td parsley (fresh, chopped)
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section.directions
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table
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tr
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td 1
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td Preheat the oven to 400°
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td 10 min
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tr
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td 2
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td Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil
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td 2 min
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tr
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td 3
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td
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| Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
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| a slice over each breast.
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td 5 min
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tr
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td 4
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td Cook the chicken in the oven until they reach 170°.
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td 15 min
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tr
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td 5
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td While the chicken is in the oven, melt the butter in a saucepan.
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td 2 min
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tr
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td 6
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td Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.
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td 6 min
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tr
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td 7
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td Sprinkle flour over the mushrooms and stir until coated.
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td 1 min
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tr
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td 8
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td Add the chicken broth and stir to make a medium-thick sauce.
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td 2 min
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tr
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td 9
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td Add parsley just as the sauce is finally thickening.
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td 1 min
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tr
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td 10
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td Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.
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td 2 min
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