Lemon Sauce For Chicken Or Fish Recipes

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LADOLEMONO - LEMON OIL SAUCE FOR FISH OR CHICKEN



Ladolemono - Lemon Oil Sauce for Fish or Chicken image

This is a Greek sauce that is great for grilled or baked chicken or fish (especially salmon). It is simple to make, and is usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want.

Provided by Thalia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 5

½ cup olive oil
¼ cup lemon juice
1 teaspoon dried oregano
1 pinch salt
1 pinch pepper

Steps:

  • In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 1.7 g, Fat 27 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 0.4 g

LEMON SAUCE FOR FISH



Lemon Sauce for Fish image

This is a lemon sauce with a little bit of a kick. Tastes great when served over chicken, fish, and veggies.

Provided by NomNomDelicious

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

½ cup lemon juice
3 tablespoons white sugar
¼ teaspoon ground paprika
¼ teaspoon ground mustard powder
¼ teaspoon ground cumin
⅛ teaspoon ground cayenne pepper
¼ cup cold water
3 tablespoons cornstarch

Steps:

  • Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
  • Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.

Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 5.1 g

LEMON SAUCE FOR CHICKEN



Lemon Sauce for Chicken image

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

2 cups chicken broth
1/2 cup fresh lemon juice
3/4 cup sugar
1 lemon, zest of
1/4 cup cornstarch
1/4 cup cold water

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 SAUCE (FOR CHICKEN OR FISH)



Lemon Sauce (for Chicken or Fish) image

Make and share this Lemon Sauce (for Chicken or Fish) recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 red pepper, finely chopped (optional)
2 tablespoons brown sugar
1 tablespoon cornstarch
2/3 cup water
3 green onions, sliced
1/4 cup lemon juice
1 teaspoon soy sauce
1 chicken bouillon cube (or 1 tsp dry granules or 2 tsp liquid concentrate)
salt and pepper

Steps:

  • Combine lemon juice, sugar, soy sauce, cornstarch, bouillon cube, water, salt and pepper in a small sauce pan.
  • Cook and stir over low heat until sauces comes to a boil and becomes thick.
  • Add red pepper and green onions.
  • Mix well and pour over cooked chicken or fish.

Nutrition Facts : Calories 29.7, Fat 0.1, Cholesterol 0.1, Sodium 183.5, Carbohydrate 7.3, Fiber 0.3, Sugar 5, Protein 0.4

ROASTED CHICKEN WITH LEMON SAUCE



Roasted Chicken with Lemon Sauce image

Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6

3 chicken halves (3 to 4 pounds total)
Salt and pepper
1 1/4 cups dry white wine
3/4 cup canned reduced-sodium chicken broth
3 tablespoons lemon juice
2 tablespoons chopped fresh oregano

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 45 minutes. Remove chicken and rack.
  • Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
  • Serve 2 chicken halves with 1/2 cup of the sauce.

Nutrition Facts : Calories 342 g, Fat 19 g, Protein 37 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 SAUCE



Lemon sauce image

Sauce to serve with fish

Provided by pittero

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cook the sliced onion in the lemon juice
  • Add the chicken stock, thyme and cream. Season with pepper and salt
  • Finally add the peas
  • Serve with fried fish

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