Chicken Cutlets Whoney Lemon Ginger Sauce Wginger Honey Recipes
WARM LEMON, HONEY, AND GINGER SOOTHER
This tangy infusion was inspired by a combination of Indian, Egyptian, and Costa Rican wisdom for soothing the common cold. Make a pot in the morning when you are not feeling well and drink throughout the day, reheating by the mugful as needed. My husband and I keep these ingredients on hand throughout the winter just because we like it. For children, add a splash of orange juice to cool it down.
Provided by LoveNCyprus
Categories Drinks Recipes Tea Hot
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture and stir well until honey is dissolved. Cover and let steep for 5 minutes. The ginger should sink to the bottom, but may be strained out while pouring into mug.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.4 g, Sodium 8.1 mg, Sugar 17.4 g
CHICKEN CUTLETS W/HONEY, LEMON & GINGER SAUCE W/GINGER-HONEY
Chicken Cutlets With Honey, Lemon and Ginger Sauce and Ginger-Honey Walnuts -- From "Taste of Honey" by Marie Simmons.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make Walnuts: Place the oil, ginger and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick.
- To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
- Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
- Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
- Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
- Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
- As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
- Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.
Nutrition Facts : Calories 545.2, Fat 30, SaturatedFat 4.1, Cholesterol 109, Sodium 537.6, Carbohydrate 29.3, Fiber 1.7, Sugar 13.9, Protein 40.6
LEMON GINGER INFUSED HONEY
Try in hot tea and then make it iced. Add it to sangria. Coat a roasted chicken or fish at the end of cooking. Yes you can use any cirtus of choice.
Provided by Rita1652
Categories Sauces
Time 25m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Place honey in a double boiler with hot water in bottom.
- Add lemon zest and ginger.
- Bring water to a boil, and bring mixture to 185°F and keep at 185°F for 10 minutes.
- Remove from heat and let stand 10 minutes. Strain while still warm.
- Place in sterilized jars and cap.
Nutrition Facts : Calories 64.5, Sodium 0.9, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
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