LEMON BUTTER CHICKEN
The easiest yet tastiest chicken recipe! Pan seared chicken breasts are coated with a bright, tangy and rich lemon butter sauce that will leave you craving more! Perfect recipe for busy weeknights. Serve with orzo and asparagus to complete the meal.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Season both sides of chicken with salt and pepper.
- Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
- Heat 12-inch skillet over medium-high heat.
- Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
- Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
- Transfer chicken to a plate while leaving any little bit of excess oil in pan.
- Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
- Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
- Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
- Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
- Recipe source: inspired by my Lemon Butter Salmon
Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 32 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 121 mg, Sodium 176 mg, ServingSize 1 serving
ROAST CHICKEN WITH LEMON AND BUTTER
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin, should be a hallmark of good citizenry-an obligation to your fellow man. Everyone walking down the street should be reasonably confident that the random person next to them is prepared, if called upon, to roast a chicken.
Provided by Anthony Bourdain
Categories HarperCollins Anthony Bourdain Dinner Chicken Roast Thyme Lemon Butter Parsley Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450˚F.
- Rub the bird inside and out with salt and crushed peppercorns. Stuff a 1/2-tablespoon knob of butter under the skin of each side of the breast, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken's cavity.
- Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken's legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher's twine if you know how, but this is much simpler.)
- Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon. Reduce the oven's heat to 300˚F and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.
- Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half. Stir in the stock with the wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.
- Serve the chicken-half of the breast plus a drumstick or a thigh per person-with the sauce ladled over, and any remaining sauce in a sauceboat on the table.
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN IN A LEMON BUTTER SAUCE
Boneless chicken breasts sautéed; then topped with a lemon chive butter sauce.
Provided by Carrie's Experimental Kitchen
Categories Main Entree
Time 40m
Number Of Ingredients 14
Steps:
- Slice chicken horizontally into three or four thinner pieces, then pound flat using a meat mallet. (You can also use 2-3 ounce chicken tenderloins).
- Dredge the chicken into the flour and lay them on a plate until all pieces have been coated.
- Heat oil and butter in a large non-stkck skillet over medium high heat; then add the chicken. Allow the chicken to brown and cook through on each side; approximately 3-5 minutes per side depending on their thickness. Once done, place in an oven safe casserole dish until all of the pieces have been cooked.
- Top with the prepared lemon butter sauce; then bake in a 350 degree F oven for 15-20 minutes. Serves 6 (approximately 12-14 pieces of chicken)
- Melt butter in a medium saucepan over medium heat and add the garlic. Saute for 30 seconds; then whisk in the flour forming a roux.
- Gradually add the chicken broth, whisking as you are pouring so as not to form lumps.
- Next, add the lemon zest and juice, chives, and thyme. Bring to a boil then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper.
CHICKEN IN HONEY-LEMON SAUCE
This is enough for 3-4 people, you can double this complete recipe, though you will have to bake it in a much larger baking dish. Serve this with cooked rice.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees.
- Great a 13 x 9-inch baking pan.
- In a large heavy plastic bag combine the flour, salt, paprika, garlic powder and pepper.
- Place one or two pieces of chicken in the bag and toss to coat the chicken.
- Then dip the floured chicken in the 1/2-cup melted butter.
- Place in the baking dish skin side up.
- Repeat with the remaining chicken pieces.
- Bake uncovered for 30 minutes.
- Remove from oven and drain off any fat or pan drippings, then turn the chicken over.
- In a small bowl combine the honey, lemon juice and 1/4 cup melted butter, then pour over the chicken in the baking dish.
- Cover with foil and return to oven for another 25-30 minutes, or until the chicken is done, basting occasionally with the pan juices.
- Delicious!
Nutrition Facts : Calories 548.1, Fat 35.1, SaturatedFat 22, Cholesterol 91.5, Sodium 247.6, Carbohydrate 55.4, Fiber 1.8, Sugar 18.1, Protein 5.5
LEMON HONEY BUTTER
I was first introduced to Recipe #346922 earlier this year, and have enjoyed it very much. So....why not have a lemon version. This is wonderful spread on toast or bagels. And if that wasn't good enough.....try some on steamed vegetables. :) Serving size will vary depending on how you use it.
Provided by Diana 2
Categories Lemon
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Beat all ingredients together.
- It's that easy.
Nutrition Facts : Calories 2193.7, Fat 184.8, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1321.1, Carbohydrate 165.6, Fiber 10.6, Sugar 140.1, Protein 5.2
BONNIE'S HONEYED CHICKEN WITH LEMON BUTTER SAUCE
This is an easy, delicious, no-fuss way to prepare chicken thighs. You can also use a cut-up chicken or chicken tenders. The honey lemon butter sauce really kicks it up a notch. Leftovers make great chicken sandwiches, so you get two meals from one.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Chicken
Number Of Ingredients 12
Steps:
- DIRECTIONS: Preheat oven to 400 degrees. Dredge chicken pieces in flour mixture of salt, pepper and paprika in a pie pan. Melt the butter in a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter, plump side facing down.
- Bake for 30 minutes, then turn the chicken, plump side facing up, and pour the sauce over it. Bake 30 minutes more until golden brown.
- Spoon butter mixture over the chicken (garnish with parsley if desired) and serve. Use leftovers for chicken sandwiches the next day. Enjoy!
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- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
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