LEMON CURD CHICKEN RECIPE
Lemon Curd Chicken is an Asian-inspired recipe featuring crispy pan-seared chicken breast pieces topped with a decadent, sweet, and savory sauce made with lemon curd. Not only does using lemon curd in this recipe save time, but it gives this quick and easy entree a luscious lemony flavor.
Provided by Sharon Rigsby
Categories Main Dish
Time 25m
Number Of Ingredients 10
Steps:
- Pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces are evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Shake off any excess flour. Add the pieces and pan-sear for two to three minutes on each side or until they are almost cooked through and golden brown.
- Remove the meat from the pan and reduce the heat to medium. Add the vinegar and chicken stock and scrape up any drippings or brown bits with a whisk.
- Add the lemon curd and ¼ cup of water and stir well to combine.
- Once everything is mixed well and bubbling, add the meat back in and simmer for two to three minutes, or until the sauce has thickened a little.
- Top with the scallions and lemon zest and serve.
Nutrition Facts : Calories 237 kcal, Carbohydrate 8 g, Protein 33 g, Fat 7 g, SaturatedFat 2 g, TransFat 0.02 g, Cholesterol 73 mg, Sodium 413 mg, Fiber 0.2 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
LEMON CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
- Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams
CHICKEN FINGERS WITH LEMON SAUCE
My husband turned up his nose when he saw me making this the first time, but he absolutely flipped when he tasted it. I like to serve it with an apple rice pilaf salad.-Amanda Donnelly, Fairborn, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-1/4 cups sauce).
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm. , In a shallow bowl, combine buttermilk and lemon zest. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture., In a large skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Serve with lemon sauce.
Nutrition Facts : Calories 680 calories, Fat 21g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 271mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 32g protein.
ROASTED CHICKEN WITH LEMON CURD
Make and share this Roasted Chicken With Lemon Curd recipe from Food.com.
Provided by Ambervim
Categories Chicken
Time 1h50m
Yield 1 Chicken
Number Of Ingredients 10
Steps:
- Preheat oven to 450°.
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
- Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.
Nutrition Facts : Calories 1070.7, Fat 69.3, SaturatedFat 19.7, Cholesterol 340.2, Sodium 1488, Carbohydrate 28.4, Fiber 7.8, Sugar 6.4, Protein 88.1
RACHAEL RAY LEMON CHICKEN (30 MINUTE MEALS)
Make and share this Rachael Ray Lemon Chicken (30 Minute Meals) recipe from Food.com.
Provided by AZRT8871
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat the chunked chicken lightly in flour, seasoned with a little salt.
- Heat a large skillet or a wok-shaped nonstick pan over high heat.
- Stir fry chicken until golden, 3 or 4 minutes.
- Remove chicken from the pan and return pan to heat.
- Reduce heat to medium.
- Add a splash of vinegar to the pan and let it evaporate.
- Add stock or broth to the pan and scrape up any drippings with a whisk.
- Thin curd by stirring in a little hot water.
- Add curd to broth and whisk to combine.
- Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
- Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
- Serve with Rice.
Nutrition Facts : Calories 329.2, Fat 16, SaturatedFat 4.6, Cholesterol 109, Sodium 204.5, Carbohydrate 6.7, Fiber 0.4, Sugar 0.3, Protein 37
LEMON CURD
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Categories Sauce Egg Dessert Quick & Easy Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 5
Steps:
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
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.
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
LEMON CAKE WITH LEMON CURD FILLING
A special pan creates the tunnel while baking so the cake is ready to fill when cool. It's easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
- Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
- Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 22 g, TransFat 1/2 g
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- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
- Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.
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