Rachael Ray Lemon Chicken 30 Minute Meals Recipes

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LEMON CHICKEN



Lemon Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

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

RACHAEL RAY LEMON CHICKEN (30 MINUTE MEALS)



Rachael Ray Lemon Chicken (30 Minute Meals) image

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

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
1/4 cup unbleached all-purpose flour
coarse salt
2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand House of Tsang)
1 tablespoon white vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash)
1/2 cup chicken broth or 1/2 cup stock
8 ounces prepared lemon curd (1 cup)
1/4 cup hot water
1 lemon, zest of
2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

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

CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

RACHAEL RAY'S HONEY-AND-LEMON MARINATED CHICKEN



Rachael Ray's Honey-And-Lemon Marinated Chicken image

This came from Everyday with Rachael Ray. She cooked this in the oven but I put it on the grill. I seared the chicken skin side down on direct heat until browned then flipped the chicken and cooked the breasts on indirect heat for around 30 minutes.

Provided by mary winecoff

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lemon, juice and zest of, large
3 tablespoons honey
2 teaspoons garlic, finely chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
4 chicken breast halves, skin on
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F
  • Line a baking sheet with foil.
  • In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
  • Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
  • Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
  • Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
  • Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
  • Cook until the skin is browned and crisp, about 5 minutes.
  • Transfer the chicken, skin side up, to the prepared baking sheet.
  • Bake until cooked through and the juices run clear, about 20 minutes.

Nutrition Facts : Calories 479.7, Fat 40.7, SaturatedFat 6.6, Cholesterol 46.4, Sodium 48.7, Carbohydrate 15, Fiber 0.3, Sugar 13.3, Protein 15.5

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