Chicken With Lemon Cream Sauce Rsc Recipes

CHICKEN BREASTS IN LEMON CREAM SAUCE

Steps:

• Melt 3 tbs butter in a large skillet over medium heat.
• Add mushrooms and saute until tender.
• Remove with a slotted spoon and set aside.
• Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
• Melt remaining 3 tbs butter in skillet.
• Add chicken and saute 5 to 6 minutes on each side or until golden brown.
• Transfer chicken to a serving platter (keep warm).
• Add broth to skillet, scraping up browned bits.
• Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
• Stir in cream and lemon juice.
• Cook over medium heat until slightly thickened.
• Stir in mushrooms, white pepper& salt to taste.
• Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
• Serve over rice or noodles.

HERB CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.

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 CREAM CHICKEN

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

CREAMY LEMON CHICKEN

Steps:

• Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
• Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

EASY CREAMY LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
• Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

CHICKEN WITH CREAMY REALEMON® SAUCE

Steps:

• Rinse chicken; pat dry. Combine 1/4 cup flour, salt, and pepper in a plastic bag. Add chicken, a few at a time, shaking to coat.
• Cook chicken in hot margarine or butter in large skillet over medium-high heat 8 to 10 minutes or until tender and no longer pink, turning once. Reduce heat as necessary during cooking to prevent overbrowning. Remove from skillet, reserving any drippings. Keep warm.
• For sauce, combine broth and 3 tablespoons flour in screw-top jar. Cover and shake well; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir in ReaLemon® and sugar; heat through. Serve sauce over chicken. Sprinkle with chives.

CHICKEN WITH LEMON CREAM SAUCE #RSC

Steps:

• Preheat the oven to 350 degrees.
• Place chicken on workarea, skin side up, and flatten breast by pounding gently with a food mallet or pressing firmly. Place chicken on a platter and rub with 1 TBS of oil. Spread the lemon zest and then the rosemary over the chicken. Season with 1 TBS salt, 1/2 tsp black pepper and the cayenne. Loosely cover with Reynolds Wrap Foil and let rest at room temperature for 45-50 minutes.
• While chicken is resting, prepare 2 cast iron skillets (or other heavy bottom skillets) and 2 heavy bricks (bricks that can lay side by side in one skillet). Lightly oil the bottom of one skillet with 1 TBS of oil. Double wrap the bricks individually with Reynolds Wrap Foil. Set skillets and bricks aside.
• Cut a single sheet of Reynolds Wrap Foil (about 15 inches long) to enclose the zucchini slices, tomatoes and red pepper. You can also make an individual packet for each guest. Set aside.
• Heat the lightly oiled skillet on the stove over medium heat. Place the chicken, skin side down, in the skillet. Place the other skillet, bottom side down. on top of the chicken and place the bricks in the skillet (for weight),Cook until the skin is crispy (12-15 minutes). Using gloves or hot pads, remove the top skillet with the bricks and with tongs turn the chicken over and then recover with the skillet and bricks and cook for 10 minutes. Continue cooking and turning every 10 minutes until an instant-read thermometer inserted into the thickest part of the thigh reads 165*F, about 50-60 minutes. Transfer chicken to a carving board, loosely cover with Reynolds Wrap Foil, and let rest for 15-20 minutes.
• Place the zucchini slices, topped with the cherry tomatoes and then the red bell pepper in the center of the sheet of aluminum foil. Fold up the sides of the foil. Season the vegetables with a tsp of salt and 1/2 tsp black pepper. Pour the wine along the sides of the vegetables. Enclose and wrap the sides of the foil together forming a enclosed packet. Place on a baking sheet with sides and place in the preheated oven for 20 minutes until the vegetables are steamed.
• Add the chicken broth to the skillet in which the chicken was cooked, scraping up the brown bits. Bring to a boil, reduce the heat and simmer until reduced to approximately 3/4 cup. Stir in the cream and lemon juice. Cook over medium heat until slightly thickened. Stir in the white pepper and 1/2 tsp salt.
• Carve the chicken and place on serving plates. Drizzle with the sauce. Divide the vegetables and rice among the plates and serve.