Gluten Free Lemon Chicken Recipes
GLUTEN-FREE SKILLET LEMON CHICKEN
Skip the restaurant and still enjoy succulent skillet chicken with fresh herbs and tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow pan, stir together flour blend, salt and pepper; set aside.
- Between pieces of plastic wrap or waxed paper, place chicken breasts smooth sides down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In 10-inch nonstick skillet, heat half the olive oil over medium-high heat. Coat 2 pieces chicken in flour blend mixture. Add to skillet. Cook about 6 minutes, turning halfway through cooking, until chicken is no longer pink in center. Remove chicken to plate; keep warm. Repeat with remaining oil and chicken. (Reserve 1 tablespoon flour blend mixture.)
- In same skillet, melt butter over medium heat. Cook and stir garlic in butter about 1 minute or just until golden. Stir in reserved flour blend mixture. Add lemon juice and chicken broth; heat to boiling. Add wine and tomatoes; return boiling. Cook and stir about 1 minute longer or until sauce is slightly thickened. Season with additional salt and pepper, if desired. Return chicken to skillet, coating in sauce and cooking until heated through. Divide chicken mixture among 4 serving plates, spooning sauce over chicken. Sprinkle with parsley.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Cholesterol 70 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g
GLUTEN-FREE LEMON CHICKEN
When life gives you lemons, make lemon chicken! Enjoy flavorful chicken with a lemon twist that's ready in minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
- Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Serve chicken topped with juice mixture, nuts and lemon slices.
Nutrition Facts : Calories 190, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 0 g, TransFat 0 g
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