Lemon Pepper Chicken With Lemon Wine Sauce Recipes

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SUNNY'S HERBED LEMON PEPPER CHICKEN GLAZE



Sunny's Herbed Lemon Pepper Chicken Glaze image

Provided by Sunny Anderson

Categories     condiment

Time 25m

Yield 1 cup

Number Of Ingredients 12

1 lemon
1/2 cup chopped white onion
1/4 teaspoon red chile flakes
1 tablespoon olive oil
Kosher salt and coarsely ground black pepper
3 cloves garlic, minced
1/2 cup lemon curd
1/4 cup chicken stock
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 cup finely chopped fresh parsley

Steps:

  • Zest the lemon, then cut it in half and supreme/section it. Squeeze the juice of the remaining lemon center into a small bowl.
  • In a medium pot on medium heat, add the onions, red chile flakes, olive oil, a nice pinch of salt and plenty of coarsely ground black pepper. Cook, stirring, until the onions are tender, 5 to 8 minutes. Add the garlic, lower the heat and stir the garlic into the onions until lost and fragrant. Add the lemon zest and juice, lemon curd, chicken stock, Worcestershire, rosemary and thyme to the pot. Bring to a simmer and cook, stirring, until thickened, another 3 to 5 minutes. Gently stir in the parsley and lemon sections. Season with salt and pepper.
  • Use 1/4 cup to glaze a whole chicken while grilling. Drizzle the remaining glaze over the chicken when serving.

LEMON PEPPER CHICKEN WITH LEMON WINE SAUCE



Lemon Pepper Chicken With Lemon Wine Sauce image

This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.

Provided by The Flying Chef

Categories     Chicken Breast

Time 35m

Yield 1 cup sauce, 3-4 serving(s)

Number Of Ingredients 14

3 -4 chicken breasts (I make the sauce below for three of us but it would stretch to 4 we like things more saucy)
lemon pepper seasoning
olive oil
1 teaspoon fresh ginger, grated
2 red chilies, finely chopped (add as few or as many seeds as you like.)
1 teaspoon finely grated lemon rind
1/2 cup water
1/2 cup dry white wine
100 ml lemon juice
2 teaspoons instant chicken bouillon granules
2 tablespoons honey
1 -2 tablespoon brown sugar (depending on personal taste)
1 teaspoon soy sauce
2 -3 teaspoons cornflour

Steps:

  • Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min's.
  • Sauce.
  • While chicken is cooking make sauce.
  • Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.
  • Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.
  • Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.
  • To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.

ONE-PAN LEMON PEPPER CHICKEN RECIPE BY TASTY



One-Pan Lemon Pepper Chicken Recipe by Tasty image

Here's what you need: aspargus, olive oil, salt, pepper, garlic, chicken breast, salt, pepper, dried oregano, lemon, parchment paper

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

½ lb aspargus, trimmed
olive oil, to taste
salt, to taste
pepper, to taste
1 clove garlic, minced
1 chicken breast
salt, to taste
½ teaspoon pepper
½ teaspoon dried oregano
1 lemon, half for the juice, half for slices
parchment paper

Steps:

  • Preheat oven to 400°F (200°C).
  • Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
  • Tear off a sheet of parchment paper, large enough to fold into a packet.
  • Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.
  • Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
  • Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
  • Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 1 gram

TUSCAN CHICKEN IN LEMON-WINE SAUCE (SCALOPPINE AL LIMONE)



Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) image

My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.

Provided by CookinDiva

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons flour
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/2 cup chicken broth (or water and bullion cube)
1/4 cup fresh parsley, chopped
1 large egg, well beaten
1/4 cup fresh lemon juice, freshly squeezed

Steps:

  • Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
  • Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
  • Remove chicken to platter but leave all browned bits in the skillet.
  • Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
  • In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
  • Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
  • Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
  • HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!

LEMON PEPPER CHICKEN I



Lemon Pepper Chicken I image

A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.

Provided by LionHert65

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 1

Number Of Ingredients 4

2 teaspoons butter
1 tablespoon ground black pepper, divided
1 skinless, boneless chicken breast half
1 tablespoon fresh lemon juice

Steps:

  • Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
  • Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g

SLOW-COOKER LEMON PEPPER CHICKEN



Slow-Cooker Lemon Pepper Chicken image

Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 10

3 tablespoons butter
8 bone-in skin-on chicken thighs (2 1/2 to 3 lb total)
1 teaspoon lemon pepper
1/2 teaspoon salt
2 teaspoons finely chopped garlic
1 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons cold water
2 tablespoons cornstarch
Cooked white rice, if desired

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
  • Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
  • Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.

Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g

CHICKEN WITH LEMON SAUCE



Chicken with Lemon Sauce image

"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

2 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

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.

LEMON-PEPPER CHICKEN



Lemon-Pepper Chicken image

"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
2 tablespoons thinly sliced green onion
4-1/2 teaspoons lemon juice
1 tablespoon sherry or chicken broth
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon lemon-pepper seasoning

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

LEMON-PEPPER CHICKEN



Lemon-Pepper Chicken image

For this recipe we created a lemon-pepper seasoning that also tastes great on steak, fish, and vegetables such as broccoli or green beans.

Yield Serves 4

Number Of Ingredients 5

2 lemons
a 3-pound chicken, quartered
1 teaspoon black peppercorns
1 1/2 teaspoons coarse sea or coarse salt
1/4 cup water

Steps:

  • Preheat oven to 400°F.
  • With a vegetable peeler remove zest from lemon in strips and remove any white pith from strips. Coarsely chop enough zest to measure 1 tablespoon, reserving remainder for another use. Squeeze enough juice from lemons to measure 1/4 cup. In a flameproof roasting pan combine juice and chicken, tossing to coat, and arrange chicken skin sides down. Marinate chicken 15 minutes.
  • In an electric coffee/spice grinder grind zest, peppercorns, and salt until finely chopped. Arrange chicken, skin sides up, and pat lemon-pepper onto it. Roast chicken in middle of oven, basting occasionally, until just cooked through, 45 to 50 minutes. Transfer chicken to a platter and keep warm.
  • Add water to juices in roasting pan and simmer, stirring and scraping up any browned bits, until liquid is slightly thickened, about 2 minutes. Pour sauce over chicken.

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