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.
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
CREAMY LEMON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, cut the chicken breasts in half, widthwise.
- Lay chicken flat and season both sides with salt and pepper.
- Gently coat the chicken pieces in the flour, shaking off any excess.
- Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
- Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
- Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
- Add the rest of the stock and the cream and stir.
- Season with salt and pepper, and add the lemon juice.
- Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
- Spoon the sauce over the chicken.
- Remove from heat. Sauce will thicken as it cools.
- Serve with parsley and extra sauce.
- Enjoy!
Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
LEMON CHUTNEY CHICKEN
Make and share this Lemon Chutney Chicken recipe from Food.com.
Provided by Wendys Kitchen
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix sauce ingredients together.
- Pour over chicken.
- Bake in 180 C oven for 1 hour.
EASY HOMEMADE CHINESE LEMON CHICKEN
A simple Chinese-inspired dish of lemon chicken. Pair with fried rice or steamed vegetables.
Provided by OMJayyy
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
- Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
- Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
- Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.
Nutrition Facts : Calories 342.8 calories, Carbohydrate 30.1 g, Cholesterol 112.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 29.7 g, SaturatedFat 1.7 g, Sodium 3990.8 mg, Sugar 8.5 g
LEMON CHUTNEY
A lovely chutney adapted from a recipe found on www.Nigella.com. Plan to make this winter when the new citrus is in. Will make the house smell so good & be nice in Christmas baskets. Prep time does not include overnight soak of thinly sliced lemons, onions & raisins in spiced vinegar (told you the house would smell good!)
Provided by Busters friend
Categories < 4 Hours
Time 2h
Yield 4 pints
Number Of Ingredients 18
Steps:
- Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
- Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
- Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
- The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
- Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
- Ladle into warm sterilized pint jars.
- Hot water bath process 10 minutes.
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE AND MANGO CHUTNEY
Provided by Amanda Hesser
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
- Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 43 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 14 grams, TransFat 0 grams
More about "lemon chutney chicken recipes"
LEMON CHUTNEY RECIPE: HOW TO MAKE LEMON CHUTNEY …
From recipes.timesofindia.com
5/5 (4)Total Time 20 minsCategory Side DishesCalories 197 per serving
- Wash and wipe all the lemons complete dry. Cut the lemons lengthwise, de-seed them and reserve the juice which is released in this process.
- Peel and finely chop the ginger and garlic. Also chop the green chilies, keep all of them aside in a big bowl.
- Add lemon pieces, red chili powder, sugar and salt to the big bowl having the ginger, garlic and chilies. Mix all the ingredients well.
- Place a frying pan on low heat and put lemon mixture in it. Cook the mixture till it turns thick in consistency.
BEST LEMON CHICKEN {BUTTERY SAUCE!} - COOKING CLASSY
From cookingclassy.com
EASY LEMON CHICKEN THIGHS WITH HERBS - INSPIRED TASTE
From inspiredtaste.net
CHINESE LEMON CHICKEN – MODERN HONEY
From modernhoney.com
MANGO CHUTNEY CHICKEN | CHICKEN.CA
From chicken.ca
10 BEST MANGO CHUTNEY CHICKEN RECIPES | YUMMLY
From yummly.com
CHINESE LEMON CHICKEN – HOW TO MAKE IN 3 SIMPLE STEPS
From tasteasianfood.com
SPICY LEMON CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
HONEY LEMON CHICKEN (BEST EASY RECIPE) - RASA MALAYSIA
From rasamalaysia.com
LEMON CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
HONEY LEMON CHICKEN | RECIPETIN EATS
From recipetineats.com
LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE)
From natashaskitchen.com
CREAMY LEMON CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
CHINESE LEMON CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
LEMON-BARBECUE CHICKEN | SOUTHERN LIVING
From southernliving.com
CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE, AND MANGO CHUTNEY
From bigoven.com
CRISPY LEMON CHICKEN - CAFE DELITES
From cafedelites.com
35 LEMON CHICKEN RECIPES - TASTE OF HOME
CHINESE LEMON CHICKEN - JO COOKS
From jocooks.com
CHINESE LEMON CHICKEN - CAFE DELITES
From cafedelites.com
BEST LEMONY CHICKEN THIGHS RECIPE - COUNTRY LIVING
From countryliving.com
LEMON CHUTNEY CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
LEMON CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SICILIAN CHICKEN WITH CHARRED LEMON CHUTNEY AND CAULIFLOWER “RICE”
From sunbasket.com
EASY CHINESE LEMON CHICKEN RECIPE (HOMEMADE SAUCE) - COOKIN' …
From cookinwithmima.com
HONEY LEMON CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
LEMON CHUTNEY JAMIE OLIVER – GET BASIC RECIPE VIDEOS
From jamieoliverrecipes.eu.org
LEMON CHICKEN (CRISPY AND BETTER THAN TAKEOUT!) - RASA MALAYSIA
From rasamalaysia.com
PAN ROASTED LEMON CHICKEN - DAMN DELICIOUS
From damndelicious.net
MANGO CHUTNEY CHICKEN RECIPE - THE DARING GOURMET
From daringgourmet.com
LEMON CHUTNEY RECIPE - SHARMIS PASSIONS
From sharmispassions.com
BEST EASY HONEY LEMON CHICKEN RECIPE - PINCH OF YUM
From pinchofyum.com
MOROCCAN LEMON CHICKEN WITH SPICY MANGO CHUTNEY - BEYOND …
From beyondblackwhite.com
HOW TO MAKE CHINESE LEMON CHICKEN AT HOME – CHEFS NOTES
From chefsnotes.com
APPLE LEMON CHUTNEY - RECIPES | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #jewish-sephardi #main-dish #poultry #middle-eastern #easy #holiday-event #passover #meat #3-steps-or-less #4-hours-or-less
You'll also love