LEMON BASIL CHICKEN
Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.
Provided by Lillian's Kitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g
LEMON CHICKEN SCHNITZEL
Make and share this Lemon Chicken Schnitzel recipe from Food.com.
Provided by Mercy
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken horizontally into 1/4 inch thick slices. Place between 2 pieces of wax paper and flatten chicken. Sprinkle with lemon juice: let stand 10 minutes.
- In shallow dish combine flour, salt, thyme and celery salt; mix well.
- In another shallow dish, lightly beat egg with water. Dip chicken into flour, then into egg, then into bread crumbs. Place on lightly greased baking sheet.
- Bake at 400 degrees F/200 degrees C for 10-15 minutes or until chicken is no longer pink.
Nutrition Facts : Calories 455.9, Fat 6.9, SaturatedFat 1.9, Cholesterol 237.4, Sodium 962.2, Carbohydrate 33.6, Fiber 1.7, Sugar 2.5, Protein 60.9
LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
- Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.
LEMON-BASIL CHICKEN SCHNITZEL
I got this recipe many years ago from a dear friend of mine, and it's become one of my family's favourites.
Provided by Carrie Ann
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs, cheese and seasonings in a shallow dish.
- In a large dish beat egg with lemon juice.
- Dip chicken pieces in egg mixture. Roll in crumb mixture and pat to ensure even layer of crumbs.
- Place on rack or wax paper.
- Heat butter and oil together in frying pan over medium heat.
- Add several peices of chicken at a time but do not crowd.
- Cook until golden on both sides, about 5 minutes per side.
- Remove to serving platter.
- Brown any remaining chicken pieces.
- Return all chicken to the pan.
- Cover and cook for 2 minutes more or until chicken feels springy to the touch.
FAMOUS LEMON AND BASIL CHICKEN
Steps:
- Preheat the oven to 400 degrees F. Place the chicken in a baking dish; sprinkle both sides with salt and pepper and arrange skin side up. Loosen the skin from each chicken breast and slip a basil leaf between the skin and the meat. Add the garlic to the baking dish. Place a slice of lemon on top of each piece of chicken. Drizzle with oil. Bake, basting occasionally with pan juices and turning the chicken and the baking dish occasionally so the chicken browns evenly, 35 to 40 minutes. If using a whole chicken, the baking time will be about 50 minutes. To serve, place a browned lemon slice and garlic clove on top of each portion of chicken.
LEMON CHICKEN WITH BASIL
No matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. -Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken breasts in a 3-qt. slow cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to slow cooker., Tear basil leaves directly into slow cooker. Add chicken stock. Cook, covered, on low until meat is tender, 3-4 hours. When cool enough to handle, shred meat with 2 forks. If desired, stir in additional lemon zest and chopped basil.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 337mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
BASIL-LEMON CHICKEN
Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.
Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.
CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD
This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.
Provided by Melissa Clark
Categories dinner, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
- Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
- Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
- When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
- Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 9 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED CHICKEN SCHNITZEL
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
- Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
- Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
- Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
- Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g
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