Tender Lemon Chicken Recipes

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TENDER LEMON CHICKEN



Tender Lemon Chicken image

You'll love the zesty flavor of this pressure cooker lemon chicken recipe. It cooks in half the time of oven-baked chicken breasts! -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 medium onion, chopped
4 garlic cloves, minced
1 to 3 tablespoons olive oil
4 bone-in chicken breast halves, skin removed
1 cup chicken broth
1/4 cup water
1/4 cup lemon juice
3/4 cup minced fresh parsley
1/2 cup chopped celery with leaves
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir onion until tender. Add garlic; cook 1 minute longer. Remove onion and garlic with a slotted spoon and set aside. , Brown the chicken 2 pieces at time, in the cooker, adding more oil as needed. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes., Quick-release pressure. Remove chicken and keep warm. Pour drippings and loosened browned bits from pressure cooker into a measuring cup. Skim fat. Transfer 1-1/2 cups back to pan. In a small bowl, mix cornstarch and cold water until smooth; stir into juices in pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken.

Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 637mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

LEMON CHICKEN TENDERS



Lemon Chicken Tenders image

This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!

Provided by J. Roderick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 35m

Yield 4

Number Of Ingredients 9

½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
½ cup sugar
½ cup lemon juice
1 ½ teaspoons curry powder

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
  • Bake in preheated oven for 15 minutes, turning once.
  • In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
  • Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 48.5 g, Cholesterol 191.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 46.8 g, SaturatedFat 1.4 g, Sodium 867.3 mg, Sugar 27 g

LEMONY CHICKEN TENDERS



Lemony Chicken Tenders image

This is a quick way to add wonderful flavor to boring chicken.

Provided by Kimberly Simpson Rice

Categories     Chicken Tenders

Time 35m

Yield 4

Number Of Ingredients 6

cooking spray
1 (16 ounce) package boneless, skinless chicken tenders
4 teaspoons unsalted butter, softened
½ teaspoon salt
¼ teaspoon ground paprika
⅓ cup lemon juice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an 8x11-inch baking pan with cooking spray.
  • Place chicken tenders in a single layer in the prepared pan. Spread butter on the tenders, then evenly sprinkle with salt and paprika. Drizzle with lemon juice.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 162.9 calories, Carbohydrate 1.8 g, Cholesterol 73.9 mg, Fat 6.5 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 3.2 g, Sodium 347 mg, Sugar 0.5 g

LEMON-PEPPER FRIED "CHICKEN" TENDERS



Lemon-Pepper Fried

Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.

Provided by Kardea Brown

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Two 14-ounce packages firm tofu
3 cups "no chicken" broth (or broth made with no chicken base)
Peanut or canola oil, for frying
1 1/2 cups unsweetened almond milk
1 1/2 tablespoons white vinegar
2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup lemon-pepper seasoning, plus more for sprinkling
Kosher salt and freshly ground black pepper
1 cup vegan mayonnaise
1/4 cup unsweetened almond milk
1 teaspoon dried parsley
1 teaspoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper

Steps:

  • For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
  • Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
  • Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
  • For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
  • Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
  • Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

TENDER LEMON CHICKEN



Tender Lemon Chicken image

Make and share this Tender Lemon Chicken recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup chopped onion
2 tablespoons minced garlic
3 tablespoons oil
4 bone-in chicken breast halves, skin removed
1 1/4 cups chicken broth
1/4 cup lemon juice
3/4 cup minced fresh parsley
1/2 cup chopped celery, with leaves
2 teaspoons italian seasoning
1/4 teaspoon pepper
4 teaspoons cornstarch
3 tablespoons water

Steps:

  • In dutch oven, saute onion and garlic in oil.
  • Add chicken and brown lightly.
  • Add next 6 ingredients.
  • Bring to a boil.
  • Reduce heat, cover tightly, and simmer for 35 minutes.
  • Add more broth if needed.
  • Remove chicken.
  • Mix cornstarch and water, add, stirring to pan.
  • Boil 1 minute.
  • Return chicken and turn to coat.

Nutrition Facts : Calories 270, Fat 17.5, SaturatedFat 3.4, Cholesterol 46.4, Sodium 303.1, Carbohydrate 10.6, Fiber 1.3, Sugar 2.7, Protein 17.8

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