Chicken Breast With Garlic And Candied Lemon Recipes

GARLIC LEMON CHICKEN BREASTS

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.

LEMON GARLIC CHICKEN BREASTS

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.

CHICKEN BREAST WITH GARLIC AND CANDIED LEMON

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.

LEMON CHICKEN BREASTS

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

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.

GARLIC AND LEMON CHICKEN

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

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!

CREAMY GARLIC-LEMON CHICKEN

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.