Sautéed Lemon Chicken With Warm Romaine And Bean S Recipes

SAUTéED LEMON CHICKEN WITH WARM ROMAINE AND BEAN SALAD RECIPE - (4.4/5)

Steps:

• For the Chicken: Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least ½ hour or longer. Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to sauté. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices. For the Warm Romaine and Bean Salad: Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeño to sauté. When the onion is soft and the garlic fragrant add the beans and toss. Combine the ingredients for the dressing; add to the beans and turn the heat off. Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted. Plate the leaves and top with the sautéed chicken and the beans.

SAUTEED CHICKEN IN LEMON CREAM SAUCE

Steps:

• Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt & pepper.
• Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter; cover with foil and keep warm.
• Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 minute, scraping up brown bits.
• Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
• Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.
• Pour sauce around chicken. Sprinkle with remaining Parmesan and parsley. Garnish with lemon if desired.

SAUTéED ROMAINE WITH BEANS AND RICE RECIPE - (4.1/5)

Steps:

• Prepare rice as directed Place 2 tablespoons of olive oil in a large frying pan. Add the garlic and the chopped Romaine. Cover and gently heat the pan for a few minutes until the Romaine is gently wilted. Add the beans and seasonings and toss. Plate the rice; add the Romaine, squeeze of lemon and toss.

SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON

Steps:

• Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
• Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
• Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
• Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
• Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
• Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

LEMON CHICKEN SAUTE

Steps:

• Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
• Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
• Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
• Place chicken on serving platter; keep warm.
• Add lemon juice to drippings in pan.
• Add green onions and mushrooms.
• Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
• Garnish with lemon slices and parsley.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.