Lemon Cream Chicken With Thyme Recipes

LEMON CHICKEN WITH THYME

Steps:

• Mix the flour, salt and pepper.
• lightly coat the chicken with this mixture. Save the remainer of this mixture for later.
• In large skillen, warm 1 Tbs of the oil over medium heat.
• Add the chicken and brown on one side, about 5 minutes.
• Add the remaining oil, turn the chicken and brown the other side.
• Coarsely chop the onion, add the butter to the skillet, melt, then add the onion.
• Stir in the remaining flour mixture, cook and strir until flour is completely incorporated.
• Add the broth and 2 Tbs of the lemon juice and the thyme.
• Bring mixture to a boil, stirring constantly.
• Return chicken to the skillet, reduct heat, to low and cover.
• Cook until chicken is completely done.
• Stir the remaining lemon juice to the sauce in the skillet and pour over the chicken.
• Enjoy!

LEMON THYME CHICKEN

Steps:

• In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

LEMON THYME CHICKEN TENDERS

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

LEMON THYME CHICKEN CRUNCH

Steps:

• In small bowl mix soup, water, lemon juice and thyme.
• Mix bread crumbs and paprika on a plate.
• Dip chicken into 1/2 cup soup mixture.
• Coat with bread crumb mixture.
• Place chicken on baking sheet.
• Spray chicken with cooking spray.
• Bake at 375 F for 1 hour or until chicken is no longer pink.
• Heat remaining soup mixture.
• Serve with chicken.

LEMON CREAM CHICKEN WITH THYME

Steps:

• Chop the mushrooms roughly and put to one side. Chop the onion finely and add to a hot pan with some olive oil. Soften the onions slowly and add the crushed garlic. Cook until the onions turn a golden color. Add the Mushrooms and cook for another 10 minutes.
• Add the diced chicken to the hot pan and pan fry for 12 minutes. Meanwhile, add the cream to the pan and stir to coat the chicken then add the juice of the 3 lemons. Stir again to coat the chicken. At this point its best to taste and then you can add more lemon if you want. Allow to simmer for 5 minutes to reduce then place the lemon slices on the top of the chicken. Strip the Thyme springs and add to the pan.
• Add the Gnocchi to a pan of seasoned boiling water and simmer for 2-3 minutes until the Gnocchi is cooked. Drain and add to the pan, stir in with the chicken and simmer for another 5 minutes until the sauce is reduced.
• Serve on a curved plate with crusty or Garlic bread, great for mopping up after!

LEMON & THYME ROASTED CHICKEN

Steps:

• Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

LEMON-THYME CHICKEN BREASTS

Steps:

• Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
• Combine flour and salt on a small dish. Coat chicken with flour on both sides.
• Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.