Transfer sliced chicken to same large bowl and toss with 2 Tbsp.
Not exact matches
When the
chicken breasts are done, place a thin
slice of gruyere on each breast and
transfer to a platter.
Transfer the
chicken to a cooling rack, rest for five minutes, then
slice into strips.
Transfer the
chicken to a work surface and
slice into pieces, on an angle and serve immediately.
Transfer chicken to cutting board; cool slightly until easy to handle, then cut into long thin
slices.
The preparation of the casserole is simple and easy: cook the
chicken breast
slices in a skillet until are white, then
transfer them into a baking pan.
Transfer chicken and potatoes to platter with reserved onions, lemon
slices, and rosemary sprigs.
While
chicken and potatoes are under the broiler,
transfer onions, lemon
slices, and rosemary to a platter.
Transfer chicken pieces, skin side up, and caramelized lemon
slices from bottom of skillet to a warm platter.