LEMONY CHICKEN SAUTé
The fresh taste of lemon and green onions make this healthy chicken entree mouth-watering good.
Provided by Land O'Lakes
Categories Lemon Chicken Main Course Meat, poultry, and seafood Fruit
Yield 4 servings
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of waxed paper.
- Melt Fresh Buttery Taste Spread in 10-inch skillet until sizzling; add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken occasionally, 5-6 minutes or until no longer pink. Place chicken on serving platter; keep warm.
- Add lemon juice to drippings in pan. Cook, stirring constantly, 2-3 minutes or until heated through. Add green onions and mushrooms. Continue cooking 1-2 minutes or until heated through. Spoon mixture over chicken. Garnish with lemon slices and parsley.
Nutrition Facts : Calories 250 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 95 milligrams, Sodium 280 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Sugar grams, Protein 37 grams
LEMONY CHICKEN SAUTé FOR PASSOVER
The fresh taste of lemon and green onions makes this chicken mouth-watering good.
Provided by Land O'Lakes
Categories Lemon Chicken Main Course Meat, poultry, and seafood Fruit
Yield 4 servings
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to about 1/4 inch thickness by pounding between sheets of waxed paper.
- Heat olive oil in 10-inch skillet; add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken occasionally, 5-6 minutes or until internal temperature reaches 165°F and chicken is no longer pink. Place chicken onto serving platter; keep warm.
- Add lemon juice to drippings in pan. Cook, stirring constantly, 2-3 minutes or until heated through. Add green onions and mushrooms. Continue cooking 1-2 minutes or until heated through. Spoon mixture over chicken. Garnish with lemon slices and parsley.
Nutrition Facts : Calories 210 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 65 milligrams, Sodium 210 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Sugar grams, Protein 28 grams
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
CHICKEN WITH LEMON SAUCE
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.
SIMPLE CREAMY LEMON CHICKEN SAUCE
This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.
Provided by Jessica Weber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.
Nutrition Facts : Calories 61.3 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 270.2 mg, Sugar 0.3 g
SAUTéED CHICKEN WITH MEYER LEMON
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes. Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water. You'll end up with lemon slivers that are at once salty, sweet, sour and bitter - and far more interesting than they should be given the amount of work that went into them. They get even better when you fry them in oil, letting their flavors caramelize and turn honeyed. This technique works particularly well with Meyer lemons but regular lemons can work, too. If you use this substitution, blanch them in plain water twice before simmering them in the sugar-salt mixture.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
- Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
- Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
- Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 395 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON SAUCE FOR CHICKEN
I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.
Provided by ReeLani
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
- Return mixture to a boil.
- Blend together cornstarch and cold water and stir into the lemon sauce.
- Cook until thickened, stirring frequently and adjust seasoning to taste.
LEMON CHICKEN SAUTE
Make and share this Lemon Chicken Saute recipe from Food.com.
Provided by Manami
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
- Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
- Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
- Place chicken on serving platter; keep warm.
- Add lemon juice to drippings in pan.
- Add green onions and mushrooms.
- Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
- Garnish with lemon slices and parsley.
Nutrition Facts : Calories 220, Fat 10.2, SaturatedFat 5.9, Cholesterol 88.7, Sodium 285.9, Carbohydrate 4.2, Fiber 0.9, Sugar 1.1, Protein 27.5
CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH
Steps:
- Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
- Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
- When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
- Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
- Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
LEMON-SAGE CHICKEN
While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.
Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.
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LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE)
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- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
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