Rachael Rays Delicious Lemon Chicken Recipes

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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

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON



Garlic Roast Chicken with Rosemary and Lemon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Steps:

  • Preheat oven to 450 degrees F.
  • Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

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