Chicken With Lemon Garlic Sauce Recipes

LEMON GARLIC CHICKEN

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

LEMON CHICKEN WITH GARLIC-CHILE OIL

Steps:

• In a small skillet or nonreactive saucepan, heat 1/2 cup oil, garlic, red-pepper flakes and 1/2 teaspoon salt over low heat. Stir frequently until garlic is lightly golden (but not brown) and fragrant, 10 to 15 minutes. If garlic starts to brown, turn down the heat - you don't want this to taste burned. Once garlic is golden, immediately transfer oil to a heatproof bowl.
• Meanwhile, grate zest from lemon, then cut lemon lengthwise into quarters and scrape out the seeds. Save 2 lemon quarters for squeezing juice over chicken after cooking. Trim ends off remaining 2 wedges, and slice wedges crosswise into thin triangles.
• Heat a 12-inch skillet over medium-high heat. Season chicken with lemon zest, oregano, salt and pepper.
• Add remaining 2 tablespoons oil to hot skillet, then lay chicken down in an even layer. Scatter small lemon triangles and capers into pan. Cook until chicken and lemons are golden, 2 to 3 minutes per side. Transfer chicken to a serving platter. Squeeze a little lemon juice onto the bottom of the pan and scrape up all the browned bits with a wooden spoon, then pour all over chicken.
• Drizzle chicken with chile oil and a squeeze of fresh lemon juice. Serve topped with cilantro or parsley.