Gluten Free Lemon Chicken Recipes

GLUTEN-FREE SKILLET LEMON CHICKEN

Gluten-Free Skillet Lemon Chicken image

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

Ingredients

1/3 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
3/4 teaspoon salt
1/2 teaspoon pepper
4 small boneless skinless chicken breasts
3 tablespoons extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, finely chopped
3 tablespoons fresh lemon juice
1/2 cup gluten-free chicken broth
1/3 cup dry white wine
1/2 cup grape tomato halves
2 tablespoons chopped fresh Italian (flat-leaf) parsley

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

Gluten-Free Lemon Chicken image

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

Ingredients

8 boneless skinless chicken breast halves (2 1/2 pounds)
1 teaspoon Gluten Free lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slice, if desired

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

EASY LEMON CHICKEN -GLUTEN FREE

Easy Lemon Chicken -Gluten Free image

This dish is very easy to prepare. It has pan cooked chicken breast with a lemon sauce drizzled over the top. Ensure your flours, soy sauce and liquid stock used are all gluten free. I use Massell brand stock and Fountain brand soy sauce as they are currently GF. You can substitute the soy sauce for a gluten free Tamari sauce. Nobody would guess this is a GF dish. Make double quantity of the sauce if you like a lot of sauce to serve

Provided by Jubes

Categories Chicken

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

4 single chicken breast fillets
2 egg whites, lightly beaten
1/2 cup fine rice flour (or use a plain GF flour)
30 g butter
2 tablespoons vegetable oil
1 1/2 tablespoons gluten-free cornflour (US-cornstarch)
1 1/4 tablespoons brown sugar
1/2 cup lemon juice
1/2 teaspoon grated ginger
1 teaspoon gluten-free soy sauce
1 cup gluten-free chicken stock

Steps:

Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.

Nutrition Facts : Calories 218.3, Fat 13.2, SaturatedFat 4.8, Cholesterol 16, Sodium 82.2, Carbohydrate 22.4, Fiber 0.6, Sugar 5.1, Protein 3.2

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