Chicken In Savory Lemon Sauce Recipe 45 Recipes

CHICKEN IN SAVORY LEMON SAUCE RECIPE - (4/5)

Steps:

• Spray 10 -inch skillet with cooking spray and heat over medium high heat one minute. Add chicken and cook 10 minutes or until well browned on both sides. Add soup, water, pepper, parsley, lemon juice and paprika to skillet and heat to a boil. Reduce heat to low. Cover and cook until chicken is cooked through. Top with lemon slices.

CHICKEN IN SAVORY LEMON SAUCE

Steps:

• Spray nonstick skillet with vegetable cooking spray and heat 1 minute.
• Add chicken and cook until browned.
• Add soup, water, bell pepper, parsley flakes, lemon juice, and paprika.
• Heat to a boil.
• Cover and cook over low heat 5 minutes.
• Garnish with lemon slices.

LEMON CHICKEN IN SAVORY CHAMPAGNE SAUCE

Steps:

• With a sharp knife, cut chicken breasts in quarters, lenghtwise.
• Arrange in a single layer in a large glass baking dish.
• In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
• Pour over chicken breasts.
• Cover and refridgerate for 6 hours or overnight.
• Preheat oven to 375*.
• Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
• Meanwhile, pour cognac in small saucepan.
• Warm it and flame it with a match.
• When flames subside, add butter and saute lemon slices for 2 minute per side.
• Add champagne to saucepan and cook over high heat until reduced by half.
• Whisk in the cream and creme fraiche.
• Boil to the consistency of thick creme.
• Add remaining 2 tbsp chopped savory.
• Arrange chicken and tomatoes on plates.
• Spoon over sauce and garnish with lemon slices.

LEMON CHICKEN

Steps:

• Place the first 7 ingredients in a bowl and combine thoroughly. Cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours. When ready to cook, pour 2 inches of oil in a deep heavy skillet or saucepan and heat to about 375°F (use an instant-read thermometer to check, or add a pinch of flour to the oil; it will sizzle at the right temperature). Remove the chicken from the marinade and coat with the egg and then the flour; carefully slide the chicken into the oil. Do not overcrowd; cook in batches if necessary. Cook, turning once, until golden brown and cooked through, about 7 minutes. Remove and drain on paper towels.
• Meanwhile, in a medium saucepan, combine the lemon juice, chicken stock, sugar, and cornstarch and cook over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture thickens. Taste and season with salt, then turn the chicken pieces in the sauce and serve.
• Omit the egg and flour. Heat 3 tablespoons corn, grapeseed, or other neutral oil in a wok or large nonstick skillet over medium-high heat. Add the chicken and cook until it loses its pinkness. Stir in the ginger and cook until fragrant, about 10 seconds. Add the soy sauce, oyster sauce if you're using it, wine, pepper, lemon juice, stock, sugar, and cornstarch. Mix everything together thoroughly and cook until the sauce thickens. Season to taste with salt, garnish with scallion, and serve.
• Omit the egg, flour, stock, and cornstarch. Place the chicken in a bowl with the ginger, soy sauce, oyster sauce if you're using it, wine, pepper, lemon juice, and sugar. Combine everything thoroughly, cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours.When ready to cook, set up a steaming rack over at least 2 inches of water. Transfer the chicken to a heatproof plate and pour the marinade over it. Steam until the chicken is cooked through, about 20 minutes. Season to taste with salt, garnish with scallion, and serve.