Chicken And Lemon Pepper Sauce Recipes

CHICKEN AND LEMON PEPPER SAUCE

Steps:

• Dip chicken in eggs and coat in flour, paprika, salt and pepper mix.
• Heat 4 T butter and sauté chicken. cook until golden brown on both sides.
• remove chicken and place on serving platter.
• After chicken is removed, stir in remaining flour mixture. be sure to get all the bits and pieces up from the bottom of the pan.
• Add chicken broth, wine, mushrooms, parsley and lemon juice. add lemon zest for extra flavor and salt and pepper to taste. Let mushrooms cook until tender.
• Pour sauce over chicken and serve with rice.
• Enjoy!

LEMON-PEPPER CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

TRIPLE CITRUS CHICKEN BREASTS WITH LEMON PEPPER SAUCE

Steps:

• Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag.
• Lemon Pepper sauce:.
• In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
• Remove chicken from bag. Shake excess marinade into bag and reserve.
• In large, heavy, nonstick skillet over high heat, warm oil. Sauté chicken until browned, about 2 - 3 minutes per side. Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. Transfer to serving platter and cover to keep warm.
• Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute.
• Pour hot sauce over chicken breasts. Garnish with slices of lime, lemon or orange.

LEMON PEPPER CHICKEN SAUTE

Steps:

• Rub Lemon & Pepper Seasoning Salt on chicken. In large skillet, melt butter over medium heat. Sauté chicken 7-10 minutes per side or until done; remove from skillet. Keep warm.
• Add carrots and onions to skillet. Sauté 2 minutes. Whisk together broth and flour. Pour over vegetables; bring to boil. Simmer 2 minutes.
• Add sour cream and parsley. Simmer 2 minutes. Spoon over chicken.