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.
AMAZING ITALIAN LEMON BUTTER CHICKEN
About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.
Provided by URBANCHICK
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
- Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
- To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 37.4 g, Cholesterol 155 mg, Fat 44.9 g, Fiber 2.9 g, Protein 26.8 g, SaturatedFat 25.4 g, Sodium 660.3 mg, Sugar 2.2 g
AMAZING ITALIAN LEMON BUTTER CHICKEN
I got this recipe from the Allrecipes.com site. It is absolutely wonderful, but only should be eaten on occasion because of the amount of butter. I hope you enjoy it as much as my family does. It does take a little time to make, but it is well worth it.
Provided by reinecke53
Categories Chicken Breast
Time 1h
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- 1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
- 2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- 3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
- 4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
- 5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Nutrition Facts : Calories 902.7, Fat 64.7, SaturatedFat 34.3, Cholesterol 200.6, Sodium 701.4, Carbohydrate 45.8, Fiber 3.9, Sugar 2.2, Protein 34.1
AMAZING LEMON CHICKEN
Make and share this Amazing Lemon Chicken recipe from Food.com.
Provided by Chef Man Max
Categories One Dish Meal
Time 25m
Yield 3 boneless chicken breast, 3 serving(s)
Number Of Ingredients 7
Steps:
- For the lemon honey sauce start by squeezing the lemons into a bowl. Then put the lemon pepper inches Next put the honey in, mix it well, cover it and then let it marinate in the fridge for at least half an hour. The longer the better.
- For the put a frying pan over medium / high heat and put the oil in the pan. Next clean the chicken. Then cover each piece with flour. After that, cover the chicken with egg and place it in the pan. when it is cooked three quarters of the way through pour a little of the sauce on, then flip them and pour some sauce on the other side. When they're done cooking pour as much or as little extra sauce on and serve hot with rice. And if you really want to impress your guests put a little bit of sauce on the rice.
Nutrition Facts : Calories 489.6, Fat 26.4, SaturatedFat 6.2, Cholesterol 233.8, Sodium 143, Carbohydrate 33.5, Fiber 7.3, Sugar 2.2, Protein 38.3
AMAZING LEMON GINGER CHICKEN
This chicken is marinated in Ginger Ale and other spices and ingredients for 3 hours before cooking. The ginger ale makes it SUPER tender and sweet. Great served with rice and vegetables. Or potatoes.
Provided by AWatson0831
Categories Chicken Breast
Time 3h30m
Yield 4 Chicken Breast
Number Of Ingredients 10
Steps:
- In a large zipper seal bag, mix all of the dry ingredients.
- Add the Oil and Ginger into the bag.
- Shake Well, making sure all ingredients are mixed together well.
- Add chicken breast into bag, seal top and shake well. Covering each chicken breast in mixture.
- Release all air out of the bag. Reseal and place in the fridge for 3 hours.
- Put oil in a large frying pan, on medium-low heat.
- Take chicken out of fridge pour mixture into a cup. Leaving only chicken and spices in bag.
- Add chicken to frying pan, brown on both sides. About 10 minutes each side.
- Turn heat down to low. Add the ginger ale mixture from the cup into frying pan. Put a lid on the pan and let simmer for 10 minutes.
- Serve.
More about "amazing lemon chicken recipes"
LEMON CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (50)Total Time 30 mins
- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
- Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
- Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
- Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
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