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Let the meat rest: The vegetables will take a bit more time to cook than the chicken, so let it rest for a few minutes on the cutting board while they finish up in the oven.
Heat the oil in a Dutch oven or large oven-proof pot over medium-high heat. Working in batches if necessary, add the thighs in a single layer and cook on one side until browned, 4 to 6 minutes.
Place the chicken on a plate draped with aluminum foil to keep warm while preparing the sauce. Add the mushrooms to the pan and cook until the mushrooms begin to soften and develop a little color ...
1. Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450°. Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko , pressing to help the bread crumbs adhere. 2.
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil.
Cook, partially covered, until the internal temperature on an instant-read thermometer, inserted into the thickest part of each breast, reads 160ºF.
This chicken shawarma-inspired weeknight dinner checks all the boxes: it's easy, only requires a few dishes, won't make you regret cooking, and most importantly—packs an WILD amount of flavor ...
Add the tomato sauce and broth and bring to a low boil. Reduce the heat to medium-low and let the sauce simmer for 5 minutes. Taste the sauce and adjust any seasonings to your preference.