TENDER LEMON CHICKEN
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
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 BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMON CHICKEN TENDERS
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
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
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