Chicken In Savory Lemon Sauce Recipes

CHICKEN WITH LEMON SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.

LEMON SAUCE

Steps:

• Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate until ready to use. Whisk or shake vigorously just before use.

SIMPLE CREAMY LEMON CHICKEN SAUCE

Steps:

• Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

CHICKEN WITH CHUNKY LEMON SAUCE

Steps:

• Preheat broiler.
• Season the chicken and place chicken pieces, skin side down, onto a broiler pan. Broil the chicken, turning the pieces over once, cooking until the chicken is browned and cooked through, about 20 minutes.
• Slice off 1 end of each of 3 lemons. With a sharp knife, supreme lemons: in a downward motion, peel away rind and pith. Separate segments of lemon wedges from skin and put in a bowl. Squeeze out juice from leftover skins. Juice the other 3 lemons into same bowl. Add oil, parsley, salt, and pepper.
• Once chicken is cooked, remove from the broiler and cover with sauce. Return to broiler and cook for 5 minutes. Remove and serve.

SAVORY LEMONADE CHICKEN

Steps:

• Place chicken in a 5-qt. slow cooker. In a small bowl, combine the lemonade concentrate, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook on low for 2-1/2 hours or until chicken is tender., Remove chicken and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Return chicken to the slow cooker; heat through.

LEMON CHICKEN IN SAVORY CHAMPAGNE SAUCE

Steps:

• With a sharp knife, cut chicken breasts in quarters, lenghtwise.
• Arrange in a single layer in a large glass baking dish.
• In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
• Pour over chicken breasts.
• Cover and refridgerate for 6 hours or overnight.
• Preheat oven to 375*.
• Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
• Meanwhile, pour cognac in small saucepan.
• Warm it and flame it with a match.
• When flames subside, add butter and saute lemon slices for 2 minute per side.
• Add champagne to saucepan and cook over high heat until reduced by half.
• Whisk in the cream and creme fraiche.
• Boil to the consistency of thick creme.
• Add remaining 2 tbsp chopped savory.
• Arrange chicken and tomatoes on plates.
• Spoon over sauce and garnish with lemon slices.

CHICKEN IN SAVORY LEMON SAUCE

Steps:

• Spray nonstick skillet with vegetable cooking spray and heat 1 minute.
• Add chicken and cook until browned.
• Add soup, water, bell pepper, parsley flakes, lemon juice, and paprika.
• Heat to a boil.
• Cover and cook over low heat 5 minutes.
• Garnish with lemon slices.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.