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