GARLIC LEMON CHICKEN BREASTS
For garlic lovers only! Please use fresh garlic and fresh lemon juice. Yes this has a very strong flavor...but I think it's wonderful! I love it so much I usually double the garlic mixture.
Provided by Engrossed
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine the garlic and parsley. Season with salt and pepper (I like a lot of pepper) to taste. Reserve half of the mixture for the sauce.
- Gently lift the skin of each chicken breast half to form a small pocket. Stuff each pocket with a quarter of the remaining garlic mixture.
- Grill or broil chicken breasts 8-10 minutes on each side until springy to the touch. Do not overcook.
- Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through.
- Spoon sauce over chicken breasts to serve.
Nutrition Facts : Calories 191.9, Fat 12.5, SaturatedFat 5.6, Cholesterol 61.7, Sodium 90.1, Carbohydrate 4, Fiber 0.3, Sugar 0.5, Protein 15.8
LEMON GARLIC CHICKEN BREASTS
Its so easy and so tasty. Serve over cooked vermicelli.
Provided by Karina Mitchell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
- Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 0.8 g, Cholesterol 65.5 mg, Fat 2.9 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 275.2 mg, Sugar 0.3 g
CHICKEN BREAST WITH GARLIC AND CANDIED LEMON
I found this in July 2007 "Style at Home" magazine. It was so good, and very easy to make. I'm no cook and I had no trouble with it. It is so rich and full of flavour, I will make this if I ever need to impress guests!
Provided by Nicazz
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Cut rind from lemons into thin strips and place in saucepan along with sugar and water.
- Simmer and cook until peel is translucent, 10-15 minutes. Strain and let cool.
- Juice lemons, set aside.
- In heavy ovenproof saute pan, heat oil over medium heat.
- Add garlic cloves and chicken breasts. Brown chicken on both sides.
- Add stock and lemon juice, bring to boil over high heat.
- Transfer pan to oven and roast for 15 minutes or until chicken is golden and juices run clear. Reserving sauce in pan, transfer chicken to warm platter and cover with foil to keep warm.
- Reduce sauce until it coats back of spoon, 20-30 minutes.
- Add candied lemon.
- Season to taste with salt and pepper.
- Spoon sauce over chicken breasts to serve.
Nutrition Facts : Calories 410.6, Fat 23.2, SaturatedFat 5.3, Cholesterol 92.8, Sodium 356.1, Carbohydrate 20.9, Fiber 3.8, Sugar 6.7, Protein 34
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMON GARLIC CHICKEN
This time-tested recipe was given to me by my sister. The garlic is sweet and tender.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
Nutrition Facts :
GARLIC AND LEMON CHICKEN
This is a recipe I made up once when I was experimenting in the kitchen. I had no idea how it would turn out. I just put some flavours together that I felt would work. Thankfully it turned out beautifully and it is a family favourite.
Provided by natashachamberlin
Time 1h40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy. Put the potatoes a side and begin to prepare the chicken.
- Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
- Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven.
- It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika. By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven.
- This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.
CREAMY LEMON GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, coconut oil, chicken broth, greek yogurt, lemon, garlic cloves, oregano, spinach, salt, pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
- Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
- Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
- Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
- Toss in the garlic and sautée until fragrant, about 30 seconds.
- Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
- Let the mixture reduce for a few minutes until it has thickened.
- Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
- Place the chicken breasts back into the pan and transfer the pan to the oven.
- Bake for 15 minutes or until the chicken is fully cooked.
- Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 22 grams, Fat 26 grams, Fiber 1 gram, Protein 50 grams, Sugar 7 grams
CREAMY GARLIC-LEMON CHICKEN
I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it! My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe-it's a keeper. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.-Nan Slaughter, Sammamish, Washington
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.
Nutrition Facts : Calories 301 calories, Fat 15g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 35g protein.
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