Chicken Lemon With A Cumin Sauce Recipes

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CHICKEN WITH LEMON SAUCE



Chicken with Lemon Sauce image

"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.

CUMIN CHICKEN



Cumin Chicken image

This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 teaspoons ground cumin, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup picante sauce
1/4 cup water
1 teaspoon reduced-sodium chicken bouillon granules

Steps:

  • Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.

Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

CHICKEN WITH LEMON, CUMIN, AND MINT



Chicken with Lemon, Cumin, and Mint image

Provided by Lori Longbotham

Categories     Chicken     Citrus     Broil     Marinate     Picnic     Dinner     Lemon     Mint     Spice     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Zest of 1 lemon, removed with a vegetable peeler
1/2 cup fresh lemon juice (about 2 large lemons)
1/3 cup lemon oil or olive oil
2 tablespoons finely shredded fresh mint leaves
2 garlic cloves, minced
1/2 teaspoon paprika, preferably hot
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 chicken wings, bony tips removed and discarded
4 boneless chicken thighs, halved lengthwise
Lemon wedges for serving

Steps:

  • 1. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
  • 2. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
  • 3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
  • To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.

CHICKEN WITH CHUNKY LEMON SAUCE



Chicken with Chunky Lemon Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 whole chicken, cut-up into 8 pieces
6 lemons
3 tablespoons extra-virgin olive oil
2 tablespoons fresh minced Italian parsley
1 teaspoon salt
1/4 teaspoon pepper

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.

CHICKEN IN CUMIN SAUCE



Chicken in Cumin Sauce image

This is from the Congo Cookbook and one I have not tried yet. It sounds yummy though. When I do make it (which will be soon) I will post any changes or suggestions. NOTE: the recipe calls for one CAN tomato paste, so I am assuming it is the small can.....and I am guessing as to the ounces.

Provided by SkinnyMinnie

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 onions, finely chopped
1 (5 ounce) can tomato paste or 1 (5 ounce) can tomato sauce
1 (28 ounce) can stewed tomatoes
4 garlic cloves, minced
1 teaspoon cumin
cayenne pepper, to taste
salt and pepper, to taste
1 chicken, cut into bite sized pieces

Steps:

  • In a large stew pot combine everything except the chicken.
  • Stir until all is well mixed. Bring to a boil the reduce heat, cover and simmer for about 20 minutes Stirring occasionally.
  • Add chicken, cover and simmer for another half hour or more, stirring occasionally, until chicken is cooked through.
  • Serve with rice.

GRILLED CHICKEN MARINATED IN CUMIN, LEMON AND GARLIC



Grilled Chicken Marinated in Cumin, Lemon and Garlic image

Make and share this Grilled Chicken Marinated in Cumin, Lemon and Garlic recipe from Food.com.

Provided by yooper

Categories     Lunch/Snacks

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons white peppercorns
2 teaspoons cumin seeds
1 teaspoon coriander seed
1/2 teaspoon ground cinnamon
12 garlic cloves
1 tablespoon kosher salt
1 cup finely chopped onion
2 tablespoons lemon zest, grated
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup chopped parsley
2 (3 lb) chicken, quartered

Steps:

  • In a skillet, toast peppercorns, cumin, coriander and cinnamon over medium heat, stirring, until fragrant, about 1 minute.
  • Finely grind in small food processor.
  • Add garlic and 2 teaspoons salt; pulse until paste forms.
  • Transfer to a large bowl.
  • Add the onion, zest, juice, oil and parsley.
  • Add chicken quarters; turn to coat.
  • Cover, refrigerate 8 hours or overnight.
  • Prepare outdoor grill with medium hot coals.
  • Remove chicken from bowl; scrape off excess marinade.
  • Sprinkle chicken with remaining salt.
  • Grill, turning 20 to 25 minutes, or until cooked through.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE



Chicken Tenders with Creamy Lemon-Garlic Sauce image

This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.

Provided by Mark S.

Categories     Meat and Poultry     Chicken     Chicken Tenders Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and ground black pepper to taste
1 ½ pounds chicken tenders
2 tablespoons olive oil, divided
1 tablespoon butter
5 cloves garlic, minced, or more to taste
½ cup dry white wine
2 cups chicken stock
½ cup half-and-half
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
2 teaspoons cornstarch
4 teaspoons water

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.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g

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